Roasted Squash Soup with Minted Goat Cheese
This recipe was developed 23 years ago living in a Chicago apartment at Roscoe and Halsted. Then the garnish I developed 15 years ago when I moved to Vermont and feel in love with the local goat cheese! Make it once my way then after that have fun making it your own.
Ingredients
2 pounds butternut squash, halved lengthwise, seeded
4 ¼-inch slices of peeled ginger, slightly smashed to release aromas
3 tablespoons unsalted organic pasture-raised butter
1 medium carrot, large dice
1 medium onion, large dice
2 stalks celery, large dice
3 cloves garlic, peeled and smashed
½ green plantain, peeled and rough chopped
2-3 teaspoons curry powder (depends hot spicy you like it)
1 tablespoon chopped seeded jalapeño or ¼ teaspoon cayenne pepper (add more heat to taste)
½ teaspoon Jamaican Allspice
3 bay leaves
6 cups chicken or vegetable stock
Sea salt
Vermont Goat Cheese Garnish
1/3 cup Vermont goat cheese
1 tablespoon fresh lemon juice
¼ teaspoon sea salt
1 teaspoon minced fresh mint
Mix together and use as a soup garnish or crumble onto a nice salad. It’s also lovely with Mary’s crackers!
Directions
Preheat oven to 400º
Lay squash, cut sides down on sheet tray with ginger slices tucked in empty cavity. Roast until very tender, about 1 hour and 15 minutes. Cool and scoop out flesh.
Heat a large soup pot over medium heat. When hot, add butter. Add carrots, onions, and celery. Cook over medium heat for 10 minutes.
Add squash, garlic, plantain, curry powder, jalapeño, allspice, and bay leaf. Cook stirring for 3 minutes. Season with 1 ½ teaspoons salt. Add the stock and bring to a boil, then lower to a simmer and cook covered on low for 20 minutes.
Remove bay leaf. Puree and strain. Adjust seasoning with salt and pepper.
Garnish with lemon mint goat cheese.