Steps to Make Quick Butternut squash and goat cheese soup

Hey everyone, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, butternut squash and goat cheese soup. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Butternut squash and goat cheese soup is one of the most favored 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 which I’ve loved my whole life. They are fine 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 get started with this recipe, we have to 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. Take 1 Butternut squash
2. Prepare 1 Sweet potato
3. Get 1 Yellow bell pepper
4. Take few Celery stick
5. Prepare 1/2 Onion
6. Make ready 3-4 cloves garlic
7. Prepare 2 tbsp Olive oil
8. Prepare 250 gms Goat cheese
9. Prepare 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.

Steps 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.

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