Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, butternut squash and goat cheese soup. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Butternut squash and goat cheese soup is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Butternut squash and goat cheese soup is something which I have loved my whole life.

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! While the soup is cooking, make the ginger cream.

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

Reserve and repeat until all the squash has been pureed. Adjust to desired consistency with the remaining cooking liquid. 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. Not usually a fan of butternut squash but I love goat cheese so I decided to try it out.

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.

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. Not usually a fan of butternut squash but I love goat cheese so I decided to try it out. My grandpa always loads me up with butternut squash from the garden and now I have my go to dish to make it. The only thing I really do different is add a little heavy cream. Great go-to recipe for butternut squash soup.

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