Recipe of Butternut squash and goat cheese soup in 16 Minutes for Family

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, butternut squash and goat cheese soup. It is one of my favorites food recipes. For mine, 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 well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Butternut squash and goat cheese soup is something which I have loved my whole life.

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.

To get started with this recipe, we must prepare a few ingredients. You can have butternut squash and goat cheese soup using 12 ingredients and 6 steps. Here is how you cook it.

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

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

I first shared this butternut squash soup recipe back on the blog four years ago, but thought it was worth bumping it back to the top of the blog today in This is my new favorite butternut squash soup recipe. I made it last night with grilled cheese sandwiches made with homemade sourdough bread. 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.

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.

This post contains affiliate links: if you buy something we'll earn a small commission at no cost to you. This roasted butternut squash salad is a combination of roasted butternut squash, romaine lettuce, goat cheese, walnuts and sprouts. Drain the pasta, toss with the squash, garlic, sage and. Aged goat cheese is a key ingredient in this creamy soup from the Rif Mountains in northern Morocco. Toss until the cheese has melted and forms a creamy sauce.

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