Is there anything more comforting than a hearty winter soup? If you’re looking for the very best of winter soups, this butternut squash soup with goats cheese and a hint of spice will definitely hit the spot.
in 2019, Ben’s younger brother was married at a beautiful venue on the west coast of Scotland. With views out over the sea and Scottish mountains, it was a wedding to remember.
When the happy couple first began organising the wedding, they had booked an adventure in Norway. Unfortunately, this meant they were unable to attend a food tasting at the venue prior to their special day.
Knowing just how much both Ben and I adore food, we were more than happy to help and attend in their place.
It was during this tasting that I first encountered a butternut squash soup, flavoured with a hint of spice and goats cheese. I was actually fortunate enough to talk to the chef, where I couldn’t help but compliment the delicious flavours found within his recipe.
He was overjoyed someone had loved the soup so much. We had a great conversation about the play of flavours.
Since this tasting, making a butternut squash soup has been at the back of my mind. I had summer to contend with first, and soup in summer? Not for me!
Now that the days are colder and darker, such is the Scottish winter, I thought what better time than now to finally try a spicy butternut squash soup with goats cheese for myself.
Butternut squash is one of those perfectly autumnal ingredients and is perfectly suited to any comforting cuisine. This soup is rich and sweet flavour. Coupled with its bright golden colour it really brings the warmth back to winter.
The sweetness of the squash combined with the earthiness of goats cheese, has an almost special relationship. Add a touch of spice, and a sprinkling of pumpkin seeds? Now you have a soup both full-bodied and full of comfort!
Ingredients bursting with flavour…
As always, I have a few notes on the ingredients:
Butternut Squash: I use a small to medium squash for this recipe, and you will note in the recipe itself I’ve also provided a weight guide for you. The smaller you dice the squash, the faster it will cook for a creamier texture.
Goats Cheese: I use a spreadable goats cheese, which means it is able to be easily melted and stirred through the hot broth. If you use a firmer goats cheese, this won’t melt in as quickly, however, will still create a velvety smooth flavour.
Vegetable Stock: Always use a good quality liquid stock or stockpot. Stock cubes or powdered stock can be quite salty and have an artificial flavour.
Pumpkin Seeds: Quite possibly my favourite part of this recipe! Pumpkin seeds add a great crunch to the soup. And coupled with goats cheese? It’s a flavour-match made in heaven!
Spicy Butternut Squash & Goats Cheese Soup Recipe
- 600g butternut squash, diced
- 140g goats cheese, smooth
- 1 tbsp olive oil
- 1/3 cup onion, diced
- 1/3 cup celery, diced
- 1/3 cup carrot diced
- 1 tsp garlic, minced
- 1/4 tsp cayenne pepper
- 3 cups vegetable stock
- 2 tbsp pumpkin seeds
- Preheat oven to 200C
- Spread butternut squash on a baking tray and brush with olive oil. Season with salt and pepper. Bake for 45 minutes or until tender and lightly brown.
- In a large pot, heat remaining oil over medium heat. Add onion, celery and carrots and cook for 10 minutes, or until softened.
- Add garlic and cayenne pepper and cook additional 2 minutes.
- Add cooked butternut squash and stock and stir through. Season with salt and pepper.
- Cover and simmer for 30 minutes.
- Remove from heat and blitz with a stick blender until smooth.
- Add goats cheese and blitz again until smooth and creamy.
- Divide between bowls, and sprinkle with pumpkin seeds before serving.
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Amount Per Serving: Calories: 217Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 16mgSodium: 686mgCarbohydrates: 22gFiber: 6gSugar: 6gProtein: 9g
Please note, this nutrition information is to be used as a guide only. Nution information isn’t always accurate.