This delicious velvety soup is delicately perfumed and enhanced up with goat cheese, pine nuts and a hint of honey.
Ingredients list for Butternut Squash Soup recipe
- 2 lbs (1kg ) butternut squash
- 1 onion
- 1 cube of chicken stock
- 2 goat cheese
- 3 tbsp pine nuts
- 2 tablespoons of pine honey
- Sprigs of fresh rosemary
- Olive oil, salt, pepper.
Cooking: Butternut Squash Soup
Peel and cut the squash into pieces. Peel and mince the onion.
In a skillet, heat a little oil and sweat the onion. Add the butternut squash and cook for a few minutes over low heat. Cover with water, add the cube stock and season with salt and pepper. Cook for 20 minutes over medium heat.
Cut the Chavignol goat cheese into small cubes. Brown the pine nuts in a dry skillet to exhaust their taste.
Blend the soup with hand blender. Add the honey and season to taste.
Ladle the soup into bowls. Divide the diced cheese and pine nuts. Sprinkle lightly with rosemary and give a turn of freshly ground pepper.
To pass the consistency of the soup, remove some water before churning, mix and add a little cooking water if necessary. It’s easier to add water than to remove some after blending!
Top the soup with a spoonful of whipped cream as it will foam while melting!