Butternut Squash Soup with Goat Cheese and Pecans

Butternut Squash Soup with Goat Cheese and Pecans

This Butternut Squash Soup is a delicious gluten-free vegetarian winter soup made from roasting a butternut squash topped with fresh cracked pepper goat cheese and roasted pecans. I found that it took about two hours from start to finish, but while worth time to get fresh homemade soup. I adored the hint of ginger flavor with each creamy spoonful.  Instead of goat cheese and pecans, a dollop of unsweetened whipped cream and crumbled bacon will be a great variation to dress up this elegant soup.

Butternut Squash Soup with Goat Cheese and Pecans

Butternut Squash Soup with Goat Cheese and Pecans
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Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 2 large butternut squash (5½ pounds), halved lengthwise and seeded
  • 1 tablespoon extra-virgin olive oil
  • ¾ cup pecans (2 ounces)
  • 2 tablespoons unsalted butter
  • 1 large onion, cut into ½-inch dice
  • 2 tablespoons fennel seeds, toasted
  • 1 tablespoon minced ginger
  • 6 cups vegetable stock
  • one 14-ounce can of unsweetened coconut milk
  • 1 ½ tablespoons fresh lemon juice
  • ½ teaspoon sea salt
  • Goat Cheese Crumbles ( I used Haystack Mountain Cracked Pepper)
Instructions
  1. Preheat the oven to 350° F. Rub the cut sides of the squash with the olive oil and set them, cut side down, on a large rimmed baking sheet. Bake the squash for about 1 hour, or until very tender. Remove from the oven and let stand until cool enough to handle. Spoon the squash flesh into a large bowl; discard the skins.
  2. In a pie plate, toast the pecans for about 4-8 minutes, or until lightly browned and fragrant; let the nuts cool. Coarsely chop and set aside.
  3. In a large pot, melt the butter. Add the onion, fennel seeds and ginger and cook over medium heat until softened, about 5-8 minutes.
  4. Add the squash and the vegetable stock, cover and simmer for 20 minutes, stirring occasionally.
  5. Uncover the pot and continue cooking until the squash starts to fall apart, about 10-15 minutes.
  6. Remove from the heat and stir in the coconut milk.
  7. Working in batches, puree the squash soup in a blender until smooth. Stir in the lemon juice and season with salt. Ladle the soup into bowls, top with a goat cheese and chopped pecans.
Notes
Can be refrigerated for up to 2 days before serving. Reheat on low, adding vegetable broth if needed.
 

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