Welcome to the first full week of October, everyone!
Obviously I made some soup. Some very autumnal soup.
Don’t worry, though. It’s not pumpkin spice soup. It’s Butternut Squash Soup with Goat Cheese Cream! Fancy, right?
Really it’s just a bunch of fall flavors roasted in the over or sautéed in a pot. Then pureed until unrecognizably smooth! You can do this, I promise.
It’s also a bit of a work out. Not really, but peeling butternut squash can be HARD. There’s like 3 layers to get through. Worth it, though!
The squash is roasted with some Granny Smith Apples. They are my favorite and not hard to peel. Win.
You have some flexibility here as to the consistency of this soup. Add more stock to make it thinner, less to keep it thicker. I kept mine thick and it was awesome, but I realized halfway through I was kind of just eating well-seasoned baby food.
But I mean, there was goat cheese involved and that’s about as sophisticated as it gets if you ask me.
The goat cheese cream makes this soup feel really grown up! It’s pretty subtle in flavor and adds just a little tang to the soup. It works.
If you’re feeling really crazy and fall-y, put this soup in a Rosemary Thyme Bread Bowl. Dreams will come true. Promise.
BUTTERNUT SQUASH SOUP WITH GOAT CHEESE CREAM
For the Butternut Squash Soup:
1 whole butternut squash
3 granny smith apples
1 yellow onion, diced
4 small (or 2 large) carrots, diced
2 stalks celery, sliced
2 large cloves garlic, sliced
1 1-inch piece fresh ginger, peeled and sliced
6 sprigs fresh thyme
4 cups vegetable or chicken stock, plus 1-2 cups
salt & pepper
For the Goat Cheese Cream:
2 parts goat cheese
1 part cream (or whole milk)
To make the soup: preheat your oven to 400 degrees F. Peel your butternut squash until you get to the orange flesh. Slice it in half down the middle, and then cut each piece in half again. Spoon any seeds out from the lower cavity. Cut into roughly 1-inch pieces.
Place the squash pieces on a large baking sheet. Drizzle with olive oil and salt. Use your hand to toss to coat. Place in the oven for 20-25 minutes, until golden but still somewhat firm. While the squash bakes, peel the apples. Cut into pieces roughly the same size as the squash.
After 20-25 minutes, remove the squash from the oven. Add the apples to the same sheet tray and stir with a spatula. Place back in the oven to roast for another 10 minutes.
While the apples and squash roast, heat a large pot over medium heat. Add 2-3 tbsp. olive oil and then the diced onion, carrots, and celery. Sauté until the vegetables begin to soften, about 8-10 minutes. Remove the squash and apples from the oven. Add them to the pan along with the garlic, ginger, and fresh thyme. Stir to combine and let cook 1-2 minutes.
Add the 4 cups of stock and salt and pepper to taste. Raise the heat, bringing the liquid to a boil. Then lower the heat and simmer for 10-15 minutes. Remove the pot from heat, and either blend with an immersion blender or in batches in a blender or food processor.
To make the goat cheese cream: microwave the goat cheese for 15-20 seconds at a time until it is smooth and easily spread. Mix with the cream using a fork until the ingredients are well combined and smooth. Drizzle over warm soup and enjoy!