Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, butternut squash and goat cheese soup. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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 is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Butternut squash and goat cheese soup is something which I have loved my whole life. They’re nice and they look fantastic.

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

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

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

Pour soup into a blender, no more than halfway. This roasted butternut squash salad is a combination of roasted butternut squash, romaine lettuce, goat cheese, walnuts and sprouts. If you happened to purchase two butternut squash (and are looking for more butternut squash recipes) I highly recommend you whip up my Roasted Butternut. This easy roasted butternut squash soup with goat cheese and crispy bacon is the perfect dinner on a cold winter night!

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.

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. Butternut squash is a delicious vegetable to stuff with tomatoes, peppers, breadcrumbs and then top with cheese. The best part is getting it out of the oven, golden and bubbling. Arrange the roasted vegetables and goat's cheese in the squash halves, scatter with the breadcrumb mix and bake for a.

So that’s going to wrap this up for this special food butternut squash and goat cheese soup recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!