Easy Butternut Squash Soup with Goat Cheese

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Hey food lovers!

Are you in the mood for something warm and cozy?

I’ve got a treat for you today!

I’m sharing my go-to recipe for butternut squash soup with goat cheese.

It’s creamy, savory, and the perfect comfort food for any day.

Plus, the goat cheese adds a creamy twist that you won’t want to miss.

Grab your spoon, and let’s dive into this deliciousness!

butternut squash soup with goat cheese
Image: © mollyshomeguide.com (Visualized and enhanced using AI technology)

Possible Ingredient Alternatives

Butternut squash can be replaced with pumpkin or sweet potato for similar texture and flavor. Use the same amount and adjust cooking time if needed. These alternatives offer comparable nutritional benefits and are widely available. Coconut milk can be substituted with almond milk or cashew cream for a different flavor profile or to reduce saturated fat. Use a 1:1 ratio, but note that the soup may be less creamy. For a dairy-free option, replace goat cheese with nutritional yeast or cashew cheese. Start with half the amount of nutritional yeast and adjust to taste, or use an equal amount of cashew cheese. These alternatives provide a tangy flavor and creamy texture while accommodating vegan diets.

Preparation Time 15-20 minutes
Cooking Time 70-80 minutes
Total Time 85-100 minutes
Level of Difficulty Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

  • Calories: 900-1100
  • Protein: 15-20 g
  • Fat: 65-75 g
  • Carbohydrates: 90-100 g

Ingredients

  • 1 head of garlic (for roasting, or substitute with 2 raw cloves)
  • 2 tablespoons coconut oil
  • 1 chopped red bell pepper
  • 4 cups peeled and cubed butternut squash
  • 1 teaspoon hot curry powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon chopped fresh thyme (or 1/4 teaspoon dried)
  • 1 can (14 ounces) of coconut milk
  • 2 cups vegetable broth
  • Salt and pepper, to taste
  • 4 ounces softened goat cheese (plus extra for garnish)
  • Roughly chopped cilantro and pistachios (for garnish)
  • Pomegranate seeds (for topping)
  • 1/2 cup canned coconut milk
  • 1-2 tablespoons fresh ginger, grated

Step 1: Roast the Garlic

Preheat the oven to 400 degrees F.

Prepare the garlic by chopping off the top portion of the head to reveal the cloves.

Peel any excess paper/skin off the bulb.

Drizzle about one teaspoon of olive oil over the garlic cloves, cover with foil, and roast for 45 minutes, or until the garlic is golden brown and soft.

Once finished, remove from the oven and allow it to cool for five minutes.

Squeeze the roasted garlic out of the paper skin into a small bowl, mash it well with a fork, and set aside.

Step 2: Cook the Soup Base

While the garlic is roasting, heat the coconut oil in a large soup pot over medium heat.

Once the oil is hot, add the chopped red pepper and cook for 3-5 minutes until it’s soft.

Then, add the cubed butternut squash, spicy curry powder, smoked paprika, cumin, cinnamon, cayenne, and thyme.

Season the mixture with salt and pepper.

Cook these ingredients together for another 3-5 minutes, then pour in the coconut milk and vegetable broth.

Bring the soup to a boil, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the butternut squash is fork-tender.

Step 3: Prepare the Ginger Cream

As the soup simmers, prepare the ginger cream.

In a small bowl, combine the cold coconut milk and 1 tablespoon of freshly grated ginger.

Taste the mixture and add more ginger if desired for extra zing.

Cover the bowl and place it in the refrigerator until ready to serve.

Step 4: Blend and Finish the Soup

Once the butternut squash is tender, add the roasted garlic and crumbled goat cheese to the soup pot.

Remove the pot from the heat and let it cool slightly.

Then, carefully puree the soup in batches using a blender or food processor until silky smooth.

After blending, return the soup to the stove and reheat gently to your desired serving temperature.

Step 5: Serve and Garnish

To serve, ladle the hot soup into bowls.

Drizzle the cooled coconut ginger cream over the soup and create a swirl with a spoon for visual appeal.

Garnish with chopped cilantro, chopped pistachios, and additional crumbled goat cheese for added texture and flavor.

Sprinkle some pomegranate arils over the top for a burst of color and sweetness.

Accompany the soup with a hot piece of naan for dipping and enjoy your delightful, fragrant meal.

butternut squash soup with goat cheese
Image: © mollyshomeguide.com (Visualized and enhanced using AI technology)

butternut squash soup with goat cheese
Image: © mollyshomeguide.com (Visualized and enhanced using AI technology)

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