There's nothing like a good bowl of soup for the cold and rainy season here in Oregon!
This roasted butternut and delicata squash soup with chevre recipe has been a favorite at our farm's kitchen lately. It uses very few ingredients and comes together quickly! Recipe is below:
Ingredients:
1 medium butternut squash
1 delicata squash
3 tbsp olive oil, divided
3 garlic cloves, minced
1/4 tsp dried thyme
Salt and pepper, to taste
2 cups vegetable or chicken broth
Hot sauce, to taste (optional)
1 tbsp lemon juice
1 small onion, chopped
4 oz goat cheese, divided
Chopped chives, for garnish
Instructions
1. Prep and Roast the Squash
- Preheat your oven to 400°F (200°C).
- Seed the butternut squash and cut it into 1-inch cubes. Slice the delicata
- squash into half rings, about 1/2 inch thick.
- In a bowl, toss both types of squash with 2 tbsp of olive oil, minced garlic, dried thyme, salt, and pepper.
- Spread the squash evenly on a greased baking sheet, keeping the delicata squash to one side, as it may cook faster.
- Roast in the oven for about 20 minutes. Check the delicata squash and remove it when it is tender; set it aside and keep warm.
2. Roast the Seeds (Optional)
- Toss the saved squash seeds in a bit of olive oil, salt, and pepper.
- Spread them on the baking sheet with the butternut squash and roast for an additional 7-10 minutes, watching closely as they can cook quickly.
- Remove when golden and crispy.
3. Make the Soup Base
- While the squash is roasting, heat 1 tbsp of olive oil in a large soup pot over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
4. Combine and Puree
- Add the roasted butternut squash (reserve the delicata squash for garnish) and 2 cups of vegetable or chicken broth to the pot.
- Once the mixture is hot, use an immersion blender to puree the soup until smooth. Add more broth if the soup is too thick.
- Season with additional salt, pepper, hot sauce (if desired), and lemon juice to taste.
5. Add Goat Cheese
- Reduce the heat to low and blend in half of the goat cheese until smooth.
6. Serve
- Ladle the soup into bowls, topping each serving with the remaining goat cheese, reserved roasted delicata squash, roasted seeds, and a sprinkle of chives.