Goat Cheese And Butternut Soup With Maple Candied Bacon Recipes

GOAT CHEESE AND BUTTERNUT SOUP WITH MAPLE CANDIED BACON

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil; drizzle with 1 tablespoon olive oil.
• Place squash, onion, and thyme sprigs on prepared baking sheet. Drizzle with remaining oil and roast, tossing occasionally, until golden and beginning to brown, about 35 minutes. Remove thyme leaves from stems.
• Line a second rimmed baking sheet with parchment paper. Place bacon slices on sheet in a single layer. Sprinkle bacon with maple sugar.
• Bake in preheated oven until browned and crisp, 10 to 15 minutes. Drain on paper towel-lined plate.
• Bring Swanson® Chicken Broth to a simmer in a large stockpot. Add half of the roasted vegetables, thyme leaves, and goat cheese. Blend with a hand-held immersion blender. Add remaining vegetables, thyme leaves, and goat cheese. Blend until smooth. Stir in the kale.
• Serve topped with a slice of candied bacon.

CREAMY CAULIFLOWER & GOAT CHEESE SOUP

Steps:

• In a large saucepan, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in cauliflower and potato; cook and stir 4-5 minutes., Stir in broth, mustard and white pepper. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until vegetables are tender. Remove from heat; stir in cream and cheese. Cool slightly., Process soup in batches in a blender until smooth. Return all to pan. Stir in dill; heat through. If desired, top with chives, lemon peel, dill and croutons.

GOAT CHEESE AND BUTTERNUT SOUP WITH MAPLE CANDIED BACON

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil; drizzle with 1 tablespoon olive oil.
• Place squash, onion, and thyme sprigs on prepared baking sheet. Drizzle with remaining oil and roast, tossing occasionally, until golden and beginning to brown, about 35 minutes. Remove thyme leaves from stems.
• Line a second rimmed baking sheet with parchment paper. Place bacon slices on sheet in a single layer. Sprinkle bacon with maple sugar.
• Bake in preheated oven until browned and crisp, 10 to 15 minutes. Drain on paper towel-lined plate.
• Bring Swanson® Chicken Broth to a simmer in a large stockpot. Add half of the roasted vegetables, thyme leaves, and goat cheese. Blend with a hand-held immersion blender. Add remaining vegetables, thyme leaves, and goat cheese. Blend until smooth. Stir in the kale.
• Serve topped with a slice of candied bacon.

GOAT CHEESE AND BUTTERNUT SOUP WITH MAPLE CANDIED BACON

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil; drizzle with 1 tablespoon olive oil.
• Place squash, onion, and thyme sprigs on prepared baking sheet. Drizzle with remaining oil and roast, tossing occasionally, until golden and beginning to brown, about 35 minutes. Remove thyme leaves from stems.
• Line a second rimmed baking sheet with parchment paper. Place bacon slices on sheet in a single layer. Sprinkle bacon with maple sugar.
• Bake in preheated oven until browned and crisp, 10 to 15 minutes. Drain on paper towel-lined plate.
• Bring Swanson® Chicken Broth to a simmer in a large stockpot. Add half of the roasted vegetables, thyme leaves, and goat cheese. Blend with a hand-held immersion blender. Add remaining vegetables, thyme leaves, and goat cheese. Blend until smooth. Stir in the kale.
• Serve topped with a slice of candied bacon.

GOAT CHEESE AND BUTTERNUT SOUP WITH MAPLE CANDIED BACON

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil; drizzle with 1 tablespoon olive oil.
• Place squash, onion, and thyme sprigs on prepared baking sheet. Drizzle with remaining oil and roast, tossing occasionally, until golden and beginning to brown, about 35 minutes. Remove thyme leaves from stems.
• Line a second rimmed baking sheet with parchment paper. Place bacon slices on sheet in a single layer. Sprinkle bacon with maple sugar.
• Bake in preheated oven until browned and crisp, 10 to 15 minutes. Drain on paper towel-lined plate.
• Bring Swanson® Chicken Broth to a simmer in a large stockpot. Add half of the roasted vegetables, thyme leaves, and goat cheese. Blend with a hand-held immersion blender. Add remaining vegetables, thyme leaves, and goat cheese. Blend until smooth. Stir in the kale.
• Serve topped with a slice of candied bacon.

BUTTERNUT SQUASH AND GOAT CHEESE TARTINES

Steps:

• Preheat the oven to 450 degrees F. On a rimmed baking sheet, toss the squash with the oil and 1/2 teaspoon salt. Spread the squash pieces evenly on the tray and roast for 35 minutes, stirring halfway through, until the squash is cooked and beginning to brown.
• In a small saucepan, melt the butter over medium heat. Continue to cook the butter, stirring occasionally, until the solids become golden brown and the butter smells nutty, about 4 minutes. Watch it carefully, as it can go from golden brown to black very quickly. Turn off the heat and allow to cool slightly.
• To a medium mixing bowl add the vinegar and 1/4 teaspoon salt. Add the brown butter to the vinegar, using a rubber spatula to get all the browned bits from the bottom of the pan. Whisk to combine. Stir in the basil and the cooked squash and set aside.
• Add the sugar and 2 tablespoons water to a small skillet. Place over medium heat undisturbed until the sugar is dissolved. Cook for an additional 6 to 7 minutes until it just barely begins to brown, swirling the pan on occasion to encourage even browning. Stir in the pistachios with a rubber spatula and pour onto a baking sheet lined with parchment paper. Set aside to cool.
• In a small bowl combine the goat cheese, mascarpone, and salt with a rubber spatula. Set aside or refrigerate until ready to use.
• To assemble, roughly chop the candied pistachios. Divide the cheese mixture on the toast halves. Top each half with a spoonful of the squash mixture, a sprinkle of the candied pistachios, and a few dried cranberries.

GOAT CHEESE AND BUTTERNUT SOUP WITH MAPLE CANDIED BACON

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil; drizzle with 1 tablespoon olive oil.
• Place squash, onion, and thyme sprigs on prepared baking sheet. Drizzle with remaining oil and roast, tossing occasionally, until golden and beginning to brown, about 35 minutes. Remove thyme leaves from stems.
• Line a second rimmed baking sheet with parchment paper. Place bacon slices on sheet in a single layer. Sprinkle bacon with maple sugar.
• Bake in preheated oven until browned and crisp, 10 to 15 minutes. Drain on paper towel-lined plate.
• Bring Swanson® Chicken Broth to a simmer in a large stockpot. Add half of the roasted vegetables, thyme leaves, and goat cheese. Blend with a hand-held immersion blender. Add remaining vegetables, thyme leaves, and goat cheese. Blend until smooth. Stir in the kale.
• Serve topped with a slice of candied bacon.