Butternut squash and goat cheese soup

Name: Butternut squash and goat cheese soup
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 1 Butternut squash; 1 Sweet potato; 1 Yellow bell pepper; few Celery stick; 1/2 Onion; 3-4 cloves garlic; 2 tbsp Olive oil; 250 gms Goat cheese; 1 tsp Cumin powder; to taste Salt & pepper; 1 Lime juice (optional); as required Any other seasoning of your choice (optional)

Gauri Thatte @cook_20116545

Butternut squash and goat cheese soup

Gauri Thatte @cook_20116545

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Ingredients

3-4 servings

1Butternut squash
1Sweet potato
1Yellow bell pepper
fewCelery stick
1/2Onion
3-4 clovesgarlic
2 tbspOlive oil
250 gmsGoat cheese
1 tspCumin powder
to tasteSalt & pepper
1Lime juice (optional)
as requiredAny other seasoning of your choice (optional)

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Steps

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.

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Cooksnaps

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Gauri Thatte @cook_20116545

on January 11, 2020 09:48

Comments

Gauri Thatte @cook_20116545

January 11, 2020 09:52

The soup can also be made without the cheese (vegan) but believe me you the cheese gives it its unique tangy and salty flavour and creamy texture. One of my favourite winter soups

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