It’s actually been a relatively mild week here in Minneapolis, as we gear up for Thanksgiving celebrations this week. When I say mild, I refer to the weather… it’s pretty usual that most Minnesotans often refer to the weather in any or every conversation. I’m not quite sure why, but we seem to have a habit of it. Maybe it’s because the weather is so dang confusing and all over the place. One day it’s warm and another day it’s below zero and spewing out a few feet of snow. The weather always gives us something to talk about here, haha!
Despite the mild weather, aka 40 degrees, I want soup or chili nonstop right now! This Simple Roasted Butternut Squash Soup with Thyme & Goat Cheese is my go-to. Even more so since I had an insane amount of butternut squash from our garden this year. It literally took over the entire area and now I’m finally using up the last of the harvest.
Roasting the butternut squash first, before adding it to the soup imparts a beautiful richness and sweetness to the flavor of the squash, therefore infusing another layer of goodness to the dish. Swirling in creamy goat cheese is the cherry on top! I LOVE goat cheese and usually try to put it in everything. However, I know a few people that don’t love it or are allergic to goat cheese. If that’s the case for you, don’t worry, just emit that element. A swirl of simple cream is just as beautiful or even thinned Greek yogurt or coconut milk if you are looking for something more healthy!
Overall, this is an easy soup to put together for an everyday meal, that makes you look like a pro in the kitchen!
- 1 large butternut squash, peeled, cleaned and cut into cubes
- 1 white onion, chopped
- 3 carrots, washed, peeled and chopped
- 3 celery stalks, washed and chopped
- 2 clove garlic, minced
- 3 cup chicken stock
- 1 small bunch of thyme stems
- 2 bay leaves
- 1 small piece of cheesecloth and butcher’s twine
- Salt and black pepper, to taste
- Olive oil
- 5 oz goat cheese
- 1 cup heavy cream
- 1 teaspoon thyme leaves for garnish
- Heat oven to 400 degrees.
- Lightly toss butternut squash cubes with olive oil, 1 tsp salt, and a pinch of pepper. Place on sheet pan, lined with parchment paper or Silpat. Bake for 20-25
- minutes or until soft.
- Meanwhile, in a large stock pot, heat 1 tablespoon olive oil. Sweat onions until soft, about 5 minutes (avoid browning). Add in carrots, celery, and garlic and sweat until vegetables are softened.
- Wrap thyme and bay leaves in cheesecloth and secure with butcher’s twine. Add into soup along with 3 cup chicken stock and roasted butternut squash. Simmer for 15-20 minutes. Remove thyme/bay leaf bunch and toss.
- Using an immersion blender or a regular blender, blend soup mixture until smooth. Add extra chicken stock, if needed, while blending. Keep warm.
- Using the immersion blender or a food processor, blend together goat cheese, heavy cream and a pinch of salt until smooth.
- Ladle soup into bowls and drizzle with goat cheese. Sprinkle with thyme leaves and serve with a side of crusty bread.
- This soup can be made up to 2 days in advance, and slowly reheated before serving.
With love from my kitchen to yours,