Roasted Butternut Squash soup with Goat Cheese


Autumn is like a second Spring where leaves, fruits and vegetables offer our eyes a feast on vibrant colors of the countryside. Even if the weather is still very nice, in the evening we are delighted with a flavorful soup. I suggest to roast the vegetables with spices such as paprika, cumin and a pinch of chili pepper.


For my recipe, I have chosen two squash varieties (yellow crookneck & butternut).
I've also added carrots, red onion, and garlic clove.  In buying organic vegetables, it's not necessary to peel it. It's even healthier and you spare time!


INGREDIENTS (6 serving)
A small butternut
800 gr yellow crookneck
600 gr carrots
2 garlic cloves
1 red onion
Rosemary
1/4 tsp paprika
1/4 tsp cumin powder
1 pinch chilli pepper
Salt, ground pepper
Olive oil

1 liter chicken stock
200 ml coconut milk

1 fresh goat cheese
1 tbsp olive oil
20 gr pumpkin seeds
20 gr sunflower seeds
Fleur de sel


DIRECTIONS

Preheat the oven to 200°C (400°F)
Wash the vegetables under cold water, cut the squash in 2 to remove the seeds and then cut them into pieces. As explained, don't peel it as it's organic!
Peel the carrots and slice it in big parts. 
Put the vegetables on a baking tray covered with parchment paper. Add the red onion cut into pieces and the garlic that you will have crushed under the blade of a large knife (without removing the skin). 
Drizzle 2 to 3 tbsp of olive oil, sprinkle spices, rosemary leaves. Season with salt, pepper.
Bake for 30 minutes to 200°C (400°F) then lower the oven to 175°C (350°F) for 30 more minutes.

Remove from oven and cool at room temperature.
Make the chicken stock. 
In the bowl of the blender, put the carrots, onion pieces, garlic cloves (without the skin). In using a spoon , remove the flesh of the squash. Add the broth and coconut milk. If your blender is small, mix in two times. If you consider the soup too thick, up to you to add more broth and coconut milk according to your likes.

Shape the goat cheese quenelles in using two teaspoons. 
Sauté the pumpkin and sunflower seeds for 5 minutes over high heat with olive oil and a pinch of fleur de sel. 

Serve the soup hot, topped with a quenelle of goat cheese. 
Decorate with the seeds and a pinch of chili pepper.

Location: Paris, France

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