Butternut squash and goat cheese soup. 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. Butternut squash and goat cheese soup

You can cook Butternut squash and goat cheese soup using 12 ingredients and 6 steps. Here is how you achieve that.

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

Topped with tangy goat cheese and crispy bacon. This post contains affiliate links: if you buy something we'll earn a small commission at no cost to you. Italian, Butternut Squash, Goat Cheese, Spaghetti Squash, Appetizer, Side Dish, Spring. Season with salt and freshly ground pepper to taste.

Butternut squash and goat cheese soup instructions

  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..

Add squash, water (or stock), salt, and pepper to taste, and bring to a boil. Pour soup into a blender, no more than halfway. And this butternut squash purée fits right in. Combined with sage and goat cheese, it has a sweet, earthy flavor and a silky-smooth texture. Drain the pasta, toss with the squash, garlic, sage and.