Best Butternut Squash Soup With Fresh Goat Cheese Recipes
ROASTED BUTTERNUT SQUASH SOUP WITH GOAT CHEESE
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! Summers are still far from over in my part of the world..... but with yesterday's Caprese Focaccia Bread a.k.a Transition Recipe, I have decided to declare 'fall'. (finally!) :) Starting today with one of my favorite food of the season - 'Roasted Butternut Squash Soup'. Seriously, when Butternut squash is in season, I can't have enough of this soup! 'Roasting' is by-far the BEST way to make any squash extra special. It brings out natural sweetness and nuttiness of squash.... Plus also make'em very tender and extra delicious. Once roasted, squash is ready for any transformation- from creamy soup, pasta sauce to a flavorful salad..... options are endless. But today we are talking Roasted Squash Soup. For soups, other than roasting, I have few more tricks to bring out 'squash' flavor even better! Let's me share with you, how?!To make a best tasting butternut squash soup every-time, I take care of following:1. Cook squash properly (such as roasting) because proper cooking brings out sweetness of squash.2. Add little tang in soup to complement the sweetness. Such as lemon and/or goat cheese.3. Add aromatics and spices for flavor and little kick. Such as aroma of thyme and hint of pepper flakes. Not just Butternut squash, or any squash..... any creamy soup needs some textural contrast! So, always add some crunchy surprise to a creamy one-note soup. Like for this one, I added crunchy toasted Pepita Seeds (pumpkin seeds) and some fresh pomegranate seeds for burst of freshness in every bite.It feels perfect to snuggle with a warm bowl of comforting soup.... watching TV on a cold winter evening! Isn't it?However, I think the best time to enjoy 'spiced soups' is during changing season. I know, many of you will say, 'soups are for winter season only'. In my humble opinion, soups.... specially spiced and vitamin-loaded vegetable soups are very useful during 'changing weather'. Such soups provide warmth and abundance of Vitamin C to support immune health and makes you strong against changing weather conditions. No doubt, soups are good during winters. They are even better during changing season. (Especially during summer to fall and fall to winter.)Here are few of my favorite Butternut Squash and other soups which are mostly on my dinner table during this time of the year.1. French Lentils Soup2. Creamy Tomato Soup3. Kale and Zucchini Soup4. Yellow Lentils Soup5. Ginger Spiced Butternut Squash Soup6. Kale and Barley SoupMost of these soups are self-sufficient. For weekday dinner (meatless), you just need a side of bread or rice.Wish you a great weekend! -Savita
Provided by Savita
Categories Soup
Time 45m
Number Of Ingredients 17
Steps:
- Preheat oven at 400 degrees F (200 degrees C). Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
- Roast in the preheated oven until squash is tender and slightly browned, 20 to 25 minutes. Add onion, half way through cooking.
- Discard thyme sprigs. Transfer content to a food processor in batches and puree using 1-2 vegetable stock (or water). Be careful, it will be hot.
- Once squash is pureed smooth. Set it aside.
- Heat 1 tbsp oil in heavy bottom pan. Add garlic, red pepper flakes, and thyme and saute for 30 seconds. Add pureed butternut squash, lemon juice, and remaining vegetable stock. Bring to boil. Reduce heat and simmer for 10 minutes (covered). Now, add goat cheese and mix well.
- Mix well so as to fully melt goat cheese in soup.
- While soup is simmering, coat pumpkin seeds in oil, salt, and pepper. Spread on a baking sheet and bake in oven for 7-10 minutes or until are lite brown and toasted. Keep an eye as these burn quickly.
- Taste and adjust salt. Also add black pepper to taste. (add more stock if soup is thick for your liking.) Serve hot garnished with toasted pumpkin seeds and pom seeds. Enjoy!
BUTTERNUT SQUASH SOUP
Delicious and very easy to make. You can use 3 to 4 cups of chicken broth instead of the water and bouillon cubes. Also works well with half as much cream cheese if you don't want it too rich.
Provided by Mary
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
- Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
Nutrition Facts : Calories 397.5 calories, Carbohydrate 20.2 g, Cholesterol 82.5 mg, Fat 33.4 g, Fiber 3 g, Protein 7.7 g, SaturatedFat 17.7 g, Sodium 1081.4 mg, Sugar 3.7 g
BUTTERNUT SQUASH SOUP WITH GOAT CHEESE AND SQUASH CROSTINI
Provided by Bryan Miller
Categories appetizer, side dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Place the halved spaghetti squash, cut side up, in a baking dish, and dust with salt and pepper. Put a tablespoon of butter in the center of each. Bake for 1 hour. Set aside.
- Cut the butternut squash into three pieces. Remove the hard outer skin and the seeds. Cut the flesh into 1/3-inch cubes. (You should have 5 cups.)
- Slice the leeks coarsely widthwise. (You should have about 1 1/2 cups.)
- Place 2 tablespoons olive oil and 1 tablespoon butter in a pot over medium heat. Add the onions and cook, stirring, until wilted, about a minute. Add the leeks and cook, stirring, for 5 minutes.
- Place the 5 cups of butternut squash in the pot with the onions and leeks. Cook for 5 minutes. Add chicken broth. Bring to a boil, reduce heat, and simmer for about 20 minutes, or until the butternut squash is just soft.
- Puree the squash mixture to a fine texture in a blender or food processor. Add a tablespoon of olive oil and adjust seasonings. Keep warm.
- Place the goat cheese in a mixing bowl. Slice the cheese coarsely. Add 2 tablespoons of olive oil and salt and pepper to taste. Chop up the cheese with a spoon to a rough texture.
- Scrape the flesh from the spaghetti squash, and place in a bowl. Season with salt and freshly ground pepper to taste.
- Brush the baguette slices with 2 tablespoons of olive oil, and toast until crisp. Sprinkle Parmesan over the toast. Arrange some spaghetti squash over the bread. Season with salt and pepper to taste.
- Place some of the crumbled goat cheese in the bottom of each soup plate. Ladle the soup over. If desired, garnish the soup with some of the remaining spaghetti squash.
BUTTERNUT SQUASH SOUP WITH FRESH GOAT CHEESE
Just in time for fall - a creamy soup that perfectly combines butternut squash with fresh goat cheese for a deliciously warming meal. The vibrant color adds a beautiful hue to any table!
Provided by Corrinne J
Categories Cheese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Peel and remove seeds from the squash.
- Cut in large 2 inch pieces.
- Place squash in heavy gauge sauce pot and cover with the milk and water.
- Bring to a boil and simmer for 20 minutes until very tender.
- Add 1 package Chavrie® Goat Cheese Pyramid and bring back to a simmer.
- Remove from the heat.
- Carefully remove squash with a slotted spoon and place in blender. Add enough of the cooking liquid to cover the squash puree in the blender. Be very careful: you must leave the center cap of the blender off so you do not trap the steam (cover loosely with a towel).
- Pour into a 1 gallon sauce pot and keep warm.
- Reserve and repeat until all the squash has been pureed.
- Adjust to desired consistency with the remaining cooking liquid. Season with salt and pepper.
- To serve, ladle the hot soup into the individual soup bowls and top with a dollop of Chavrie® Goat Cheese Pyramid garnish with fresh herbs.
Nutrition Facts : Calories 239.9, Fat 18, SaturatedFat 12.2, Cholesterol 51, Sodium 301.3, Carbohydrate 6.2, Fiber 0.4, Sugar 2, Protein 13.9
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