Butternut Squash Soup with Goat Cheese Croutons
Adapted from Siren Hall
1 large butternut squash, cut in half length-wise
2 tablespoons butter
1 large onion, chopped
1 stalk celery, chopped
4 cups chicken or vegetable stock
1/2 teaspoon dried ginger
1 – 2 tablespoons honey
Sea salt and white pepper to taste
1/4 cup heavy cream
- Heat oven to 375°F. Place squash halves on a lightly oiled baking sheet and bake for 45 minutes or until squash is soft when pricked with a knife. Let cool. Scoop out seeds and pulp and discard. Scoop out flesh and reserve in a bowl.
- In a large soup pot melt the butter. Add onion and celery and cook until softened, about 8 minutes. Add squash, stock, ginger, and honey and bring to a simmer. Cook for about 30 minutes.
- Using a hand-held immersion blender, blend soup until smooth. Blend in cream and salt and pepper to taste. Serve with goat cheese croutons.
Goat Cheese Croutons
1/4 cup flour
1 tablespoon soft butter
4 oz soft goat cheese
1 egg white, beaten lightly
Course sea salt
- In a medium bowl or food processor, combine flour, butter, and goat cheese into a smooth dough. Roll the mixture into a log about as wide as a quarter coin. Wrap tightly in plastic wrap or wax paper and refrigerate until firm.
- Heat oven to 375°F. Cut the logs into slices approximately 1/4-inch thick. Brush with the egg white and sprinkle with salt. Place goat cheese coins on a rimmed cookie sheet and bake about 15 minutes or until lightly browned. Remove from oven, cool, and serve atop butternut squash soup.