This creamy, cold weather soup is the ultimate in comfort food. Make it ahead and save in the freezer to suit a busy schedule, or serve it as an appetizer to really wow your family at dinner. This hearty soup combines the sweetness of butternut squash from the garden with a whipped, goat cheese finish that neutralizes the soup’s cayenne kick – offering a blend of flavours that are sure to chase the winter blues away.
By Mike Edgar & Jenn Webster
1 kgs Butternut Squash, Peeled and Diced
1 Onion, Chopped
4 Cloves of Garlic
2 Tbsp. Ground Tumeric
2 Tbsp. Ground Ginger
2 Tbsp. Ground Coriander
1 Tsp. Cayenne Pepper
2/3 Tbsp. Olive Oil
1/2 Cup Brown Sugar
2 L Chicken Stock
500 ml Heavy Cream
Nasturtium for Garnish1 Cup Raw Pumpkin Seeds
1 Tsp. of Olive Oil
Salt & Pepper
1 Cup Whipping Cream
100 Grams Soft Goat Cheese
2 Tbsp. Chives
Prep and chop all of your vegetables up (squash, onions, garlic and chives.) Toss the onions, garlic and squash together with seasonings, olive oil and a pinch of salt and pepper. Grill in a large, cast-iron skillet, or roast in the oven at 400-degrees Fahrenheit until the squash is tender. Depending on how you cut your squash, this process could take anywhere from 10-25 minutes.
Puree the roasted squash mixture when cooked.
Meanwhile, mix the pumpkin seeds with olive oil and salt and pepper. Roast in the oven at 400-degrees Fahrenheit until the seeds turn brown.
Next, whip the whipping cream on high until you achieve stiff peaks. Add the goat cheese and chives and whip until incorporated. Set aside for the moment.
Add the pureed squash mixture to chicken stock in a large pot and stir together on the stove. Add 500 ml of heavy cream and brown sugar and bring to a boil. Taste and check for flavour – if it is not to your liking, you may want to add a little more seasoning.
Put the soup into individual bowls and top with a spoonful of the whipped goat cheese mixture. Sprinkle each bowl neatly with toasted pumpkin seeds. Top with a few pieces of nasturtium, for a beautiful finish.