Butternut Squash Soup with Goat Cheese Croutons
This soup will become one of your favorites. The goat cheese croutons are a perfect, salty garnish for this sweet soup.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at oryana.coop.
Cooking tools:
- Immersion blender
- Food processor
- Oven
- Baking sheet
- Pot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Pastry brush
- Plastic wrap
- Wax paper
- Refrigerator
Ingredients
- 1 large butternut squash, cut in half length-wise
- 2 tablespoons butter
- 1 large onion, chopped
- 1 stalk celery, chopped
- 4 cups chicken or vegetable stock
- 1/2 teaspoon dried ginger
- 1 – 2 tablespoons honey
- Sea salt and white pepper to taste
- 1/4 cup heavy cream
- 1/4 cup flour
- 1 tablespoon soft butter
- 4 oz soft goat cheese
- 1 egg white, beaten lightly
- Course sea salt
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