Wow! Yesterday was such a whirlwind! I had the opportunity to present yesterday with my dear friend, Tessa, as our alter ego, 2 Farm Girls at a Women’s Event called Straight from the Heart, presented by Farm Bureau. It is such a fantastic event, filled with great food, phenomenal speakers and lots of fun! The topic we spoke on yesterday was eating locally. We made four awesome batches of a spicy squash soup and a harvest salad. I’ll talk you through the squash soup recipe today and post Tessa’s amazing Harvest Salad recipe tomorrow! Enjoy!
- 2 butternut squash or an equivalent amount of other squash
- 2 Tbsp butter
- ½ a small onion diced
- 2 cups chicken broth or equivalent amount of water and bouillon
- spices of your choosing, I used cumin, oregano, chili powder, garlic powder and season salt
- 1 container or log of goat cheese or an equivalent amount of a similarly creamy cheese.
- Cut your squash in half and scoop out the seeds. Brush with olive oil, poke several holes with a fork and roast at 400°F for 35 mins or until a fork easily punctures the squash.
- Remove from the oven and scrape the guts of the squash from the skin. Blend in a food processor or use an immersion blender until smooth. Set aside. You can also freeze the squash to use later.
- In a medium pan, melt the butter and cook the onions over medium heat until they are clear. About halfway through cooking them, add your spices.
- Once the onions are cooked, deglaze your pan by adding either the chicken broth or the water followed by the bouillon. Stir until mixed.
- Add the roasted squash into the sauce pan and cook for about 10 minutes over low heat stirring occasionally.
- After 10 minutes add in ¾ of the goat cheese and then stir for another five minutes, stirring occasionally.
- Ladle into bowls and then crumble some of the remaining cheese.