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The ingredients needed to make Butternut squash and goat cheese soup:
- Prepare 1 Butternut squash
- Provide 1 Sweet potato
- Take 1 Yellow bell pepper
- Take few Celery stick
- Get 1/2 Onion
- You need 3-4 cloves garlic
- Get 2 tbsp Olive oil
- You need 250 gms Goat cheese
- Prepare 1 tsp Cumin powder
- Use to taste Salt & pepper
- Provide 1 Lime juice (optional)
- Take as required Any other seasoning of your choice (optional)
Instructions to make Butternut squash and goat cheese soup:
- Prep step: Preheat the oven to 180 degrees.
- 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)
- 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.
- Pour the puree into a pot and bring it to simmer. Add goat's cheese and adjust salt and pepper to your taste.
- You can add dried/fresh herbs of your choice. Sage is meant to pair best with flavour of butternut squash.
- Serve hot with a piece of crusty bread. Here I have used a piece of pretzel.
And the garnishes - the creamy notes of goat cheese and that extra crisp bacon. If you don't have a scale at home I served my butternut squash soup with a sprinkle of goat cheese on top for a little creaminess and tang and a side of crusty no knead bread. 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. We made a huge batch of this butternut squash soup and shared it with some neighbors and friends who were over throughout the weekend.
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