Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, butternut squash and goat cheese soup. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Butternut squash and goat cheese are blended together with Swanson® Chicken Broth in this tangy and slightly sweet warming soup. Bring Swanson® Chicken Broth to a simmer in a large stockpot. Add half of the roasted vegetables, thyme leaves, and goat cheese. Aged goat cheese is a key ingredient in this creamy soup from the Rif Mountains in northern Morocco.
Butternut squash and goat cheese soup is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Butternut squash and goat cheese soup is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook butternut squash and goat cheese soup using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Butternut squash and goat cheese soup:
- Prepare 1 Butternut squash
- Make ready 1 Sweet potato
- Get 1 Yellow bell pepper
- Get few Celery stick
- Get 1/2 Onion
- Make ready 3-4 cloves garlic
- Get 2 tbsp Olive oil
- Make ready 250 gms Goat cheese
- Make ready 1 tsp Cumin powder
- Make ready to taste Salt & pepper
- Make ready 1 Lime juice (optional)
- Take as required Any other seasoning of your choice (optional)
Scrape the flesh from the spaghetti squash, and place in a bowl. Season with salt and freshly ground pepper to taste. Butternut squash is a delicious vegetable to stuff with tomatoes, peppers, breadcrumbs and then top with cheese. The best part is getting it out of the oven, golden and bubbling.
Steps to make Butternut squash and goat cheese soup:
- Prep step: Preheat the oven to 180 degrees.
- Clean and chop all vegetables in similar sized chunks. Drizzle olive oil, salt, and cumin powder. Mix well to coat all vegetables with oil and bake until soft. (Vegetables should not change colour or caramelise)
- Once the vegetables are cooked, let them cool then blend to a fine puree. Add water or milk to bring it to your preferred consistency.
- Pour the puree into a pot and bring it to simmer. Add goat's cheese and adjust salt and pepper to your taste.
- You can add dried/fresh herbs of your choice. Sage is meant to pair best with flavour of butternut squash.
- Serve hot with a piece of crusty bread. Here I have used a piece of pretzel.
Butternut squash is a delicious vegetable to stuff with tomatoes, peppers, breadcrumbs and then top with cheese. The best part is getting it out of the oven, golden and bubbling. Arrange the roasted vegetables and goat's cheese in the squash halves, scatter with the breadcrumb mix and bake for a. This easy roasted butternut squash soup with goat cheese and crispy bacon is the perfect dinner on a cold winter night! Topped with tangy goat cheese and crispy bacon.
So that is going to wrap this up with this exceptional food butternut squash and goat cheese soup recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
