Roast Butternut Squash, Sage and Goat’s Cheese Soup

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.

Autumn and winter usher in a serene symphony of nature’s colors and chilly breezes, creating a perfect ambiance for indulging in warm, hearty soups.

As the leaves turn into a mosaic of reds, oranges, and yellows, and frost begins to kiss the windows, a pot of simmering butternut squash soup becomes the quintessence of comfort and warmth.

This beloved squash, with its sweet and nutty flavors, melds wonderfully with a medley of spices, creating a luxurious texture and taste that’s deeply satisfying. Butternut squash soup embodies the essence of these cooler seasons, weaving the richness and bounty of the autumn harvest with the cozy embrace needed during winter’s frost. Enjoying a bowl of this luscious soup is more than a meal—it’s an experience that nourishes the soul, bringing comfort and contentment to chilly days and nights.

Following the delightful experience of our butternut squash soup, you might also be enchanted by another comforting classic: potato soup.

An epitome of simplicity and heartiness, potato soup is a delightful concoction that effortlessly brings warmth to your cold days. Its creamy consistency and soothing flavors make it a go-to comfort dish, promising satisfaction in every spoonful. If you’re in search of an easy yet mouthwatering dish that encapsulates the coziness of the season, look no further.

Discover the joy of making and savoring a magnificent bowl of potato soup by exploring this easy potato soup recipe.

Roast Butternut Squash, Sage and Goat’s Cheese Soup recipe Ingredients

(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

Sea salt

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.

More Soup Recipes

You might also like these Autumn soup recipes

Celery & Celeriac Soup with Dill Cream and Shropshire Blue Croutons

Warming Chunky Vegetable Soup Recipe

More Seasonal Recipes with Root Vegetables

Stuffed Spicy Butternut Squash

Welsh Lamb and Pumpkin Pie

Sweet Potato Quesadillas with Black Beans and Spicy Salsa

Sweet Potato Sag Aloo with Gousto

Sweet Potato and Chickpea Curry with Lemongrass

Jacket Potato Boats Recipe

Pumpkin Gnocchi

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