Ingredients with Measurements:
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 4 oz goat's log cheese, crumbled
- 2 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic and sauté until softened, about 5 minutes.
2. Add cubed butternut squash to the pot and stir to combine with the onion and garlic. Cook for 10 minutes, stirring occasionally.
3. Pour vegetable broth into the pot and bring to a boil. Reduce heat and let simmer for 20-25 minutes, or until the butternut squash is tender.
4. Using a blender or immersion blender, puree the soup until smooth.
5. Return the soup to the pot and stir in heavy cream. Heat over medium heat until the soup is hot, but not boiling.
6. Add crumbled goat's log cheese to the soup and stir until melted and well combined.
7. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 290
Fat: 21g
Carbohydrates: 21g
Protein: 6g
Sodium: 800mg
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- Heavy cream can be substituted with half and half or coconut milk.
- Goat's log cheese can be substituted with feta or blue cheese.
Variations:
- Add diced apples or pears to the soup for a sweet and savory flavor.
- Top the soup with croutons or toasted pumpkin seeds for added texture.
- Use different types of squash, such as acorn or kabocha, for a different flavor profile.
Tips and tricks:
- To make the soup vegan, substitute heavy cream with coconut milk and goat's log cheese with vegan cheese.
- For a smoother texture, strain the soup through a fine mesh sieve before adding the heavy cream and goat's log cheese.
- If the soup is too thick, add more vegetable broth to thin it out.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until hot, stirring occasionally.
Presentation ideas:
Serve the soup in individual bowls and garnish with a dollop of sour cream or crème fraîche and a sprinkle of chopped fresh herbs.
Garnishes:
- Croutons
- Toasted pumpkin seeds
- Sour cream or crème fraîche
- Chopped fresh herbs, such as parsley or chives
Pairings:
- Crusty bread
- Salad with a vinaigrette dressing
- Roasted vegetables
Suggested side dishes:
- Grilled cheese sandwich
- Crostini with goat cheese and fig jam
- Roasted chicken or turkey
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
- If the soup is too thick, add more vegetable broth or water to thin it out.
Food safety advice:
- Make sure to cook the butternut squash until it is tender to avoid any risk of foodborne illness.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
- Butternut squash is a winter squash that originated in North America and has been cultivated for thousands of years.
- Goat's log cheese is a soft, tangy cheese made from goat's milk that has been enjoyed for centuries in Europe.
Flavor profiles:
- The soup has a creamy, slightly sweet flavor from the butternut squash and a tangy, savory flavor from the goat's log cheese.
Serving suggestions:
- Serve the soup as a starter or main course for a cozy winter meal.
- Pair the soup with a glass of white wine, such as Chardonnay or Sauvignon Blanc.
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