With Autumn here, I’ve been sharing healthy and comforting soup recipes that will make a really satisfying warm lunch. I especially like vegetarian soup recipes like this one. This Roast Butternut Squash, Sage and Goat’s Cheese Soup recipe was created as part of 10 new recipe to celebrate 10 years of Weetons Food Hall in Harrogate – I hope you like it.
(Serves 4 – multiply as required)
1 butternut squash, peeled and de-seeded (roughly 1kg weight)
2 tsp honey
2 tbsp olive oil
1 tbsp butter
8 sage leaves, chopped
1 sprig thyme
1 bay leaf
2 onion, finely diced
1 leek, green tops removed and finely diced
1 carrot, finely diced
2 clove garlic, crushed
1 mild red chilli, de-seeded and finely diced
750ml vegetable stock
100g goat’s cheese
100ml double cream
1 spring onion, finely sliced
Freshly ground black pepper
Juice 1/2 lime
Roast Butternut Squash, Sage and Goat’s Cheese Soup Method
Heat your oven to 200C/180C fan/gas 6.
Cut the butternut squash into large chunks and toss with half the olive oil and honey in a roasting tray and season with sea salt and freshly ground black pepper.
Roast for about 30 minutes, turning occasionally, until golden and soft.
In a large saucepan melt the butter with the remaining olive oil and sweat off the onions, garlic, carrot, leek, herbs and chili over a low heat until soft and the onions are transparent.
Add the roasted squash and stock to the pan, bring to the boil and simmer for 20 mins.
Remove from the heat and process the soup through a liquidizer in batches for a really silky finish.
Return to the pan and season to taste with the lime juice, sea salt and freshly ground black pepper.
Gently heat the cream in a small sauce pan until nearly boiling, remove from the heat and crumble the goat’s cheese into pan and whisk until smooth.
Serve the soup with some of the goats cheese cream drizzled over and a sprinkling of the sliced spring onions and a few drops of extra virgin olive oil.
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You might also like these Autumn soup recipes
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