Butternut Squash Soup With Goat Cheese And Squash Crostini Recipes

BUTTERNUT SQUASH SOUP WITH FONTINA CHEESE CROSTINI

Steps:

• In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Add the squash and the chicken stock. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes. Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper, to taste. Keep the soup warm over low heat.
• For the crostini: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with sage. Sprinkle the cheese on top and season with salt, to taste. Bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes.
• To serve, ladle the soup into bowls and garnish with the cheese crostini.
• Cook's Note: The cooked vegetable mixture can also be pureed (after cooling for about 5 minutes) by ladling, in batches, into a food processor or blender and blended until smooth.

ROASTED BUTTERNUT SQUASH SOUP WITH GOAT CHEESE

Steps:

• Preheat oven at 400 degrees F (200 degrees C). Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
• Roast in the preheated oven until squash is tender and slightly browned, 20 to 25 minutes. Add onion, half way through cooking.
• Discard thyme sprigs. Transfer content to a food processor in batches and puree using 1-2 vegetable stock (or water). Be careful, it will be hot.
• Once squash is pureed smooth. Set it aside.
• Heat 1 tbsp oil in heavy bottom pan. Add garlic, red pepper flakes, and thyme and saute for 30 seconds. Add pureed butternut squash, lemon juice, and remaining vegetable stock. Bring to boil. Reduce heat and simmer for 10 minutes (covered). Now, add goat cheese and mix well.
• Mix well so as to fully melt goat cheese in soup.
• While soup is simmering, coat pumpkin seeds in oil, salt, and pepper. Spread on a baking sheet and bake in oven for 7-10 minutes or until are lite brown and toasted. Keep an eye as these burn quickly.
• Taste and adjust salt. Also add black pepper to taste. (add more stock if soup is thick for your liking.) Serve hot garnished with toasted pumpkin seeds and pom seeds. Enjoy!

BUTTERNUT SQUASH SOUP WITH GOAT CHEESE AND SQUASH CROSTINI

Steps:

• Preheat oven to 400 degrees.
• Place the halved spaghetti squash, cut side up, in a baking dish, and dust with salt and pepper. Put a tablespoon of butter in the center of each. Bake for 1 hour. Set aside.
• Cut the butternut squash into three pieces. Remove the hard outer skin and the seeds. Cut the flesh into 1/3-inch cubes. (You should have 5 cups.)
• Slice the leeks coarsely widthwise. (You should have about 1 1/2 cups.)
• Place 2 tablespoons olive oil and 1 tablespoon butter in a pot over medium heat. Add the onions and cook, stirring, until wilted, about a minute. Add the leeks and cook, stirring, for 5 minutes.
• Place the 5 cups of butternut squash in the pot with the onions and leeks. Cook for 5 minutes. Add chicken broth. Bring to a boil, reduce heat, and simmer for about 20 minutes, or until the butternut squash is just soft.
• Puree the squash mixture to a fine texture in a blender or food processor. Add a tablespoon of olive oil and adjust seasonings. Keep warm.
• Place the goat cheese in a mixing bowl. Slice the cheese coarsely. Add 2 tablespoons of olive oil and salt and pepper to taste. Chop up the cheese with a spoon to a rough texture.
• Scrape the flesh from the spaghetti squash, and place in a bowl. Season with salt and freshly ground pepper to taste.
• Brush the baguette slices with 2 tablespoons of olive oil, and toast until crisp. Sprinkle Parmesan over the toast. Arrange some spaghetti squash over the bread. Season with salt and pepper to taste.
• Place some of the crumbled goat cheese in the bottom of each soup plate. Ladle the soup over. If desired, garnish the soup with some of the remaining spaghetti squash.

BUTTERNUT SQUASH GOAT CHEESE CROSTINI

Steps:

• Easy 4-step process

BUTTERNUT SQUASH SOUP WITH FONTINA CHEESE CROSTINI

Steps:

• Soup: In a 8-quart stockpot, melt the butter and oil together over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the squash and chicken stock and bring the mixture to a boil. Add the sage and continue to cook until the vegetables are tender, about 20 minutes. Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper, to taste. Keep the soup warm over low heat.
• Crostini: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with sage. Sprinkle the cheese on top and season with salt, to taste. Bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes.
• To serve, ladle the soup into bowls and garnish with the cheese crostini.
• Cook's Note: The cooked vegetable mixture can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.

SQUASH SOUP WITH GOAT CHEESE AND CHIVES

Steps:

• Preheat the oven to 400 degrees. Place the squash on a baking sheet, cut side down, and bake until very soft, about 1 hour. When cool enough to handle, scoop the flesh out and place in a food processor or blender. Process until pureed. Add the chicken broth, salt and pepper. Process until smooth.
• Just before serving, scrape the soup into a medium saucepan and place over medium heat until hot. Season with additional salt, if needed. Ladle into 4 bowls and crumble goat cheese into each one. Garnish with chives and serve.

BUTTERNUT SQUASH, RICOTTA, AND SAGE CROSTINI

Steps:

• Preheat oven to 425°F. Toss squash, 2 tablespoons oil, and sugar in a large bowl. Season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Roast, tossing occasionally, until squash is golden and tender, 25-30 minutes. Let cool on sheet.
• Heat 1 1/2 tablespoons oil in a small skillet over medium-high heat. Add sage; cook until edges begin to curl and turn dark green, 1-2 minutes. Using a slotted spoon, carefully transfer to paper towels to drain. Mix ricotta and lemon zest in a small bowl. Season with salt and pepper. DO AHEAD: Butternut squash, sage leaves, and ricotta can be made 1 day ahead. Cover and chill squash. Store sage airtight at room temperature. Cover and chill ricotta mixture. Bring squash to room temperature before serving.
• Spread 1 tablespoon of ricotta mixture on each baguette slice. Top each with a few squash cubes. Drizzle crostini with lemon juice and olive oil. Sprinkle with salt and pepper. Top crostini with 2 fried sage leaves each.

ROASTED SQUASH CROSTINI WITH WHIPPED GOAT CHEESE

Steps:

• Heat oven to 350°F. Cut baguette into 40 (1/2-inch) slices. Place slices on ungreased cookie sheets; lightly brush with 1 tablespoon of the oil. Bake 6 to 9 minutes or until crisp. Cool completely.
• Meanwhile, cut squash in half lengthwise; remove and discard seeds. Cut squash into 1/2-inch cubes. In large bowl, mix squash and onion; drizzle with remaining 2 tablespoons oil. Sprinkle with garam masala, cumin and salt; stir to coat. Spread on ungreased 15x10x1-inch pan. Bake 15 minutes; stir. Bake 20 to 25 minutes longer or until vegetables are browned and tender.
• In medium bowl, beat goat cheese, cream cheese and cream with electric mixer on high speed until smooth. Spread about 1 teaspoon cheese mixture on top of each baguette slice. Top with slightly less than 1 tablespoon squash mixture. Garnish with cilantro and pistachio nuts.