Roasted Butternut Squash Soup with Goat’s Cheese Yoghurt

Roasted Butternut Squash Soup with Goat’s Cheese Yoghurt

By
From
Green Kitchen At Home
Serves
4
Photographer
David Frenkiel

Butternut squash or pumpkin is one of the trickiest vegetables to peel and with this method you don’t have to peel it at all. The butternut is simply halved then roasted, so its soft flesh can be scooped with a spoon straight into a blender together with a few other simple ingredients. So easy and delicious too!

You can also make this soup using our Pumpkin Purée. Just skip the first part of the recipe, add the purée to the blender with the rest of the ingredients and heat the soup in a saucepan before serving.

Ingredients

Quantity Ingredient
910g butternut squash
or 500g Pumpkin Puree
250-500ml hot vegetable stock or water
1 x 400g tin coconut milk
1 tablespoon organic unfiltered apple cider vinegar
1 teaspoon grated ginger
1 sprig fresh rosemary, leaves picked
sea salt
freshly ground black pepper

Goat’s Cheese Yoghurt

Quantity Ingredient
150g soft goat’s cheese
60ml full-fat plain unsweetened yoghurt

To Serve

Quantity Ingredient
rosemary leaves
sea salt
freshly ground black pepper
extra-virgin olive oil

Method

  1. Preheat the oven to 200°C and line a baking tray with parchment paper.
  2. Cut the butternut squash in half lengthwise and remove the seeds with a spoon. Place both halves on the baking tray, cut side down, and bake for 30–45 minutes or until the flesh is tender and the skin is golden and bubbly.
  3. To make the goat’s cheese yoghurt, place the goat’s cheese in a mixing bowl, mash with a fork then add the yoghurt. Whisk until fully combined and set aside.
  4. Remove the squash from the oven and set aside to cool slightly, then spoon out the flesh, add it to a large saucepan or a food processor along with the rest of the ingredients (start with 250 ml vegetable stock or water) and season to taste with salt and pepper. Using an immersion (hand) blender or food processor, blend until smooth, adding extra stock, if desired.
  5. Serve topped with a swirl of goat’s cheese yoghurt, seeds, rosemary and some seasoning, and a drizzle of oil.

Tip

  • For a vegan alternative, replace the goat’s cheese with a vegan soft cheese and the yoghurt with coconut yoghurt.
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