Recipe of Homemade Butternut squash and goat cheese soup

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, butternut squash and goat cheese soup. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Butternut squash and goat cheese soup is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Butternut squash and goat cheese soup is something that I’ve loved my entire life. They are nice and they look fantastic.

Posted By Savita Soups Sides American Healthy Winter Autumn. Tender and sweet roasted butternut squash with tangy goat cheese, aromatic thyme, little heat, and crunchy pumpkin seeds! Just bring the bread, my friends, because dinner is ready! Place squash in heavy gauge sauce pot and cover with the milk and water.

To begin with this recipe, we must prepare a few components. You can cook butternut squash and goat cheese soup using 12 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Butternut squash and goat cheese soup:

1. Get 1 Butternut squash
2. Get 1 Sweet potato
3. Get 1 Yellow bell pepper
4. Prepare few Celery stick
5. Make ready 1/2 Onion
6. Prepare 3-4 cloves garlic
7. Get 2 tbsp Olive oil
8. Prepare 250 gms Goat cheese
9. Make ready 1 tsp Cumin powder
10. Make ready to taste Salt & pepper
11. Get 1 Lime juice (optional)
12. Make ready as required Any other seasoning of your choice (optional)

To serve, ladle the soup into bowl. Butternut squash and goat cheese soup Instructions. Clean and chop all vegetables in similar sized chunks. Drizzle olive oil, salt, and cumin powder.

Instructions to make Butternut squash and goat cheese soup:

1. Prep step: Preheat the oven to 180 degrees.
2. 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)
3. 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.
4. Pour the puree into a pot and bring it to simmer. Add goat's cheese and adjust salt and pepper to your taste.
5. You can add dried/fresh herbs of your choice. Sage is meant to pair best with flavour of butternut squash.
6. Serve hot with a piece of crusty bread. Here I have used a piece of pretzel.

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) When soup is simmering, stir in butternut squash and bring the mixture back up to a simmer. Remove soup from heat and blend with an immersion blender until smooth. Add goat cheese to soup and stir until cheese has melted.

So that’s going to wrap it up for this special food butternut squash and goat cheese soup recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!