My mind has been in a million different places this week. We have three projects out on the floor at work, I took my finance midterm yesterday, I am running a marathon on Sunday, and all the while I’m trying to get myself in order for my trip to DC this weekend. I’m actually feeling really positive about all of these things… just a little scatter brained. And if I’ve learned one thing about myself, it is that the last thing I need to do on a week like this is to try and figure out what to make for dinner. Often times when I know I have a busy week ahead, I’ll take some time on Sunday or Monday to make a big pot of soup that I can dive into for dinner every night. Does anyone else like to do that? If not, I totally suggest giving it a try.
So guess what!? I came up with the perfect recipe for the next time you are having a scatter brained kind of week. This Roasted Butternut Squash and Goat Cheese Soup is the kind of thing you can make in advance and then heat up every evening when you finally get the chance to sit down for dinner. The best part about it is, the flavors become richer and richer after it has sat for a few days, so it’s like a new meal every night!
- 8 cups cubed butternut squash (1 large squash)
- Olive oil
- 2 Tbs butter
- 1 small shallot, minced
- 2 cloves garlic, minced
- 1/4 cup fresh sage leaves, chopped
- 1 cup half and half
- 4 oz goat cheese, crumbled
- 4-5 cups chicken or vegetable broth
- options: crumbled bacon for topping
- Food processor or high speed blender
Peel and cut a large butternut squash, or buy it pre-cut if avaialble. Spread the pieces out on a large baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast the butternut squash at 400 degrees for about 45 minutes or until fork tender. It is important to toss the squash with a wooden spoon every 15 minutes of avoid sticking.
When the squash is finished roasting, remove it from the oven and heat two tablespoons of butter in a large pot on the stove top over medium heat. Add the garlic and the shallot and cook for about 5 minutes or until golden brown. Add the sage and cook for a few more minutes or until it starts to get crispy. Finally, add the butternut squash to the pot and let it continuing cooking with the other ingredients, stirring occasionally.
Meanwhile, heat 1 cup of half and half over medium heat until simmering. As the heat rises, be sure to stir the half and half frequently to avoid burning. Just before it comes to a boil, add 4 ounces of soft goat cheese. Whisk the mixture quickly as the cheese melts into the half an half. Once the cheese has been incorporated, pour the liquid into the pot with the squash. Stir the entire mixture with a wooden spoon and you will see the squash start to break down into the liquid. Add 4 cups of chicken (or vegeatble) stock and cook over medium heat for another 10 minutes. Continue stirring with the wooden spoon to help the squash break down some more.
Finally transfer the mixture to a food processor or blender, and process on high speed until very smooth. You will probably have to process it in two batches like I did. Return the soup to the pot and it allow to cook over medium heat until hot and bubbly. Add additional chicken stock if the soup is too thick for your liking.
I served my Roasted Butternut Squash and Goat Cheese Soup in homemade bread bowls (recipe courtesy of How Sweet Eats) and topped it with some crispy bacon and extra goat cheese for an additional punch of flavor.
This fabulous fall Root Vegetable Soup from Eat, Live, Run.
Yeah, a little comfort food never hurt anyone.