Butternut Squash Soup With Goat Cheese And Squash Crostini Recipes

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ROASTED BUTTERNUT SQUASH SOUP WITH GOAT CHEESE



Roasted Butternut Squash Soup with Goat Cheese image

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! Summers are still far from over in my part of the world..... but with yesterday's Caprese Focaccia Bread a.k.a Transition Recipe, I have decided to declare 'fall'. (finally!) :) Starting today with one of my favorite food of the season - 'Roasted Butternut Squash Soup'. Seriously, when Butternut squash is in season, I can't have enough of this soup! 'Roasting' is by-far the BEST way to make any squash extra special. It brings out natural sweetness and nuttiness of squash.... Plus also make'em very tender and extra delicious. Once roasted, squash is ready for any transformation- from creamy soup, pasta sauce to a flavorful salad..... options are endless. But today we are talking Roasted Squash Soup. For soups, other than roasting, I have few more tricks to bring out 'squash' flavor even better! Let's me share with you, how?!To make a best tasting butternut squash soup every-time, I take care of following:1. Cook squash properly (such as roasting) because proper cooking brings out sweetness of squash.2. Add little tang in soup to complement the sweetness. Such as lemon and/or goat cheese.3. Add aromatics and spices for flavor and little kick. Such as aroma of thyme and hint of pepper flakes. Not just Butternut squash, or any squash..... any creamy soup needs some textural contrast! So, always add some crunchy surprise to a creamy one-note soup. Like for this one, I added crunchy toasted Pepita Seeds (pumpkin seeds) and some fresh pomegranate seeds for burst of freshness in every bite.It feels perfect to snuggle with a warm bowl of comforting soup.... watching TV on a cold winter evening! Isn't it?However, I think the best time to enjoy 'spiced soups' is during changing season. I know, many of you will say, 'soups are for winter season only'. In my humble opinion, soups.... specially spiced and vitamin-loaded vegetable soups are very useful during 'changing weather'. Such soups provide warmth and abundance of Vitamin C to support immune health and makes you strong against changing weather conditions. No doubt, soups are good during winters. They are even better during changing season. (Especially during summer to fall and fall to winter.)Here are few of my favorite Butternut Squash and other soups which are mostly on my dinner table during this time of the year.1. French Lentils Soup2. Creamy Tomato Soup3. Kale and Zucchini Soup4. Yellow Lentils Soup5. Ginger Spiced Butternut Squash Soup6. Kale and Barley SoupMost of these soups are self-sufficient. For weekday dinner (meatless), you just need a side of bread or rice.Wish you a great weekend! -Savita

Provided by Savita

Categories     Soup

Time 45m

Number Of Ingredients 17

1.5 lbs Butternut Squash, 1 average size Butternut squash, peeled and diced
3-4 Thyme, thyme sprigs
1 tbsp Olive Oil
Salt and Black Pepper
1/2 Yellow Onion, peeled, rough chopped
1 tbsp Olive Oil
2 Garlic, cloves, minced
1/2 Cup Goat Cheese
3-4 Thyme, fresh or frozen, thyme sprigs
Salt and Black Pepper
1/3 Cup Pomegranates, seeds
2 Cup Vegetable Stock, low-sodium, or use water
1 tbsp Lemon, juice
1/4 tsp Red Pepper Flakes, use 1/2 tsp if you like little more heat
1/4 Cup Pumpkin Seeds, or papita seeds
1 tbsp Olive Oil
Salt and Black Pepper, as per taste

Steps:

  • Preheat oven at 400 degrees F (200 degrees C). Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
  • Roast in the preheated oven until squash is tender and slightly browned, 20 to 25 minutes. Add onion, half way through cooking.
  • Discard thyme sprigs. Transfer content to a food processor in batches and puree using 1-2 vegetable stock (or water). Be careful, it will be hot.
  • Once squash is pureed smooth. Set it aside.
  • Heat 1 tbsp oil in heavy bottom pan. Add garlic, red pepper flakes, and thyme and saute for 30 seconds. Add pureed butternut squash, lemon juice, and remaining vegetable stock. Bring to boil. Reduce heat and simmer for 10 minutes (covered). Now, add goat cheese and mix well.
  • Mix well so as to fully melt goat cheese in soup.
  • While soup is simmering, coat pumpkin seeds in oil, salt, and pepper. Spread on a baking sheet and bake in oven for 7-10 minutes or until are lite brown and toasted. Keep an eye as these burn quickly.
  • Taste and adjust salt. Also add black pepper to taste. (add more stock if soup is thick for your liking.) Serve hot garnished with toasted pumpkin seeds and pom seeds. Enjoy!

SAVORY BUTTERNUT SQUASH CROSTATA



Savory Butternut Squash Crostata image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 9

One 1 1/4-pound butternut squash, sliced 1/3-inch thick
1 red onion, sliced 1/4-inch thick
2 tablespoons olive oil
Kosher salt
One 9-inch refrigerated pie crust, chilled
Half 5.2-ounce container herbed cheese, such as Boursin
1 tablespoon chopped pistachios
1/2 cup baby arugula
1 tablespoon pomegranate seeds

Steps:

  • Preheat the oven to 375 degrees F.
  • Scatter the squash and onions on a rimmed baking sheet, drizzle with the olive oil and season with 1/2 teaspoon salt. Toss well to coat evenly.
  • Roast until the squash is tender all the way through and the onions are soft and turning golden brown, 28 to 30 minutes. Let cool slightly.
  • Unroll the pie crust onto a nonstick baking sheet. Crumble half of the cheese over the crust, leaving a 2-inch border. Top with the roasted onions and then shingle with the squash in circles. Fold the crust borders up and over the filling, crimping every 2 inches or so. Sprinkle the exposed squash with the pistachios and the remaining cheese.
  • Bake until the crust is golden brown and the cheese is melted, about 30 minutes. Let cool for 5 minutes, then sprinkle with the arugula and pomegranate seeds.
  • Slice and serve warm or at room temperature.

BUTTERNUT SQUASH SOUP WITH GOAT CHEESE AND SQUASH CROSTINI



Butternut Squash Soup With Goat Cheese and Squash Crostini image

Provided by Bryan Miller

Categories     appetizer, side dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 11

1 spaghetti squash, halved, seeds removed (about 2 pounds)w
Salt and fresh grated black pepper to taste
3 tablespoons butter
1 large butternut squash, about 3 pounds
2 leeks, trimmed, cleaned and split from the white tip to the green
7 tablespoons olive oil
1 cup sliced white onions
6 cups fresh chicken broth (or canned)
4 ounces fresh goat cheese
8 thin slices French baguette, cut on a bias
1/4 cup grated Parmesan

Steps:

  • Preheat oven to 400 degrees.
  • Place the halved spaghetti squash, cut side up, in a baking dish, and dust with salt and pepper. Put a tablespoon of butter in the center of each. Bake for 1 hour. Set aside.
  • Cut the butternut squash into three pieces. Remove the hard outer skin and the seeds. Cut the flesh into 1/3-inch cubes. (You should have 5 cups.)
  • Slice the leeks coarsely widthwise. (You should have about 1 1/2 cups.)
  • Place 2 tablespoons olive oil and 1 tablespoon butter in a pot over medium heat. Add the onions and cook, stirring, until wilted, about a minute. Add the leeks and cook, stirring, for 5 minutes.
  • Place the 5 cups of butternut squash in the pot with the onions and leeks. Cook for 5 minutes. Add chicken broth. Bring to a boil, reduce heat, and simmer for about 20 minutes, or until the butternut squash is just soft.
  • Puree the squash mixture to a fine texture in a blender or food processor. Add a tablespoon of olive oil and adjust seasonings. Keep warm.
  • Place the goat cheese in a mixing bowl. Slice the cheese coarsely. Add 2 tablespoons of olive oil and salt and pepper to taste. Chop up the cheese with a spoon to a rough texture.
  • Scrape the flesh from the spaghetti squash, and place in a bowl. Season with salt and freshly ground pepper to taste.
  • Brush the baguette slices with 2 tablespoons of olive oil, and toast until crisp. Sprinkle Parmesan over the toast. Arrange some spaghetti squash over the bread. Season with salt and pepper to taste.
  • Place some of the crumbled goat cheese in the bottom of each soup plate. Ladle the soup over. If desired, garnish the soup with some of the remaining spaghetti squash.

BUTTERNUT SQUASH SOUP WITH FONTINA CHEESE CROSTINI



Butternut Squash Soup with Fontina Cheese Crostini image

Provided by Giada De Laurentiis

Categories     appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons butter, at room temperature
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 medium carrot, peeled and chopped into 1/2-inch pieces
3 cloves garlic, minced
3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
6 cups low-sodium chicken stock
1/4 cup chopped fresh sage leaves
Kosher salt and freshly ground black pepper
1/2 baguette, sliced diagonally into 1/2-inch thick slices
Extra-virgin olive oil, for drizzling
2 tablespoons chopped fresh sage leaves
1 cup (2 ounces) grated fontina cheese
Kosher salt

Steps:

  • Soup: In a 8-quart stockpot, melt the butter and oil together over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the squash and chicken stock and bring the mixture to a boil. Add the sage and continue to cook until the vegetables are tender, about 20 minutes. Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper, to taste. Keep the soup warm over low heat.
  • Crostini: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with sage. Sprinkle the cheese on top and season with salt, to taste. Bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes.
  • To serve, ladle the soup into bowls and garnish with the cheese crostini.
  • Cook's Note: The cooked vegetable mixture can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.

BUTTERNUT SQUASH SOUP WITH FONTINA CHEESE CROSTINI



Butternut Squash Soup with Fontina Cheese Crostini image

Provided by Giada De Laurentiis

Categories     appetizer

Time 52m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons butter, at room temperature
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 medium carrot, peeled and chopped into 1/2-inch pieces
3 cloves garlic, minced
3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
6 cups low-sodium chicken stock
1/4 cup chopped fresh sage leaves
Kosher salt and freshly ground black pepper
1/2 baguette, sliced diagonally into 1/2-inch thick slices
Extra-virgin olive oil, for drizzling
2 tablespoons chopped fresh sage leaves
1 cup (2 ounces) grated fontina cheese
Kosher salt

Steps:

  • In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Add the squash and the chicken stock. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes. Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper, to taste. Keep the soup warm over low heat.
  • For the crostini: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with sage. Sprinkle the cheese on top and season with salt, to taste. Bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes.
  • To serve, ladle the soup into bowls and garnish with the cheese crostini.
  • Cook's Note: The cooked vegetable mixture can also be pureed (after cooling for about 5 minutes) by ladling, in batches, into a food processor or blender and blended until smooth.

BUTTERNUT SQUASH SOUP WITH FRESH GOAT CHEESE



Butternut Squash Soup With Fresh Goat Cheese image

Just in time for fall - a creamy soup that perfectly combines butternut squash with fresh goat cheese for a deliciously warming meal. The vibrant color adds a beautiful hue to any table!

Provided by Corrinne J

Categories     Cheese

Time 45m

Yield 6 serving(s)

Number Of Ingredients 4

2 (5 1/3 ounce) packages goat cheese, Chavrie Original Pyramid (reserve 1 pkg. to garnish)
1 squash, butternut
1/2 quart water
1/2 quart milk

Steps:

  • Peel and remove seeds from the squash.
  • Cut in large 2 inch pieces.
  • Place squash in heavy gauge sauce pot and cover with the milk and water.
  • Bring to a boil and simmer for 20 minutes until very tender.
  • Add 1 package Chavrie® Goat Cheese Pyramid and bring back to a simmer.
  • Remove from the heat.
  • Carefully remove squash with a slotted spoon and place in blender. Add enough of the cooking liquid to cover the squash puree in the blender. Be very careful: you must leave the center cap of the blender off so you do not trap the steam (cover loosely with a towel).
  • Pour into a 1 gallon sauce pot and keep warm.
  • Reserve and repeat until all the squash has been pureed.
  • Adjust to desired consistency with the remaining cooking liquid. Season with salt and pepper.
  • 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.

Nutrition Facts : Calories 239.9, Fat 18, SaturatedFat 12.2, Cholesterol 51, Sodium 301.3, Carbohydrate 6.2, Fiber 0.4, Sugar 2, Protein 13.9

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