BUTTERNUT SQUASH SOUP WITH FRESH GOAT CHEESE AND SPAGHETTI SQUASH CROSTINI
Steps:
- 1. Preheat oven to 400 degrees. 2. 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. 3. Cut the butternut squash into three pieces. Remove the hard outer skin and the seeds. Cut the flesh into 1/3" cubes. (You should have 5 cups.) 4. Slice the leeks coarsely width-wise. (You should have about 1 1/2 cups.) 5. 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 about 5 minutes. 6. 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. 7. Purée the squash mixture to a fine texture in a blender or food processor. Add a tablespoon of olive oil and adjust seasonings. Keep warm. 8. 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. 9.Scrape the flesh from the spaghetti squash, and place in a bowl. Season with salt and freshly ground pepper to taste. 10. Brush the baguette slices with 2 tablespoons ol 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. 11. 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.
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