Another delicious recipe in celebration of National Soup Month from Chef Olivier.
Butternut squash soup with crumbled goat cheese
For 8 people.
-4lb butternut squash.
-1 onion .
-2 cloves of garlic.
-1 sprig of fresh thyme.
-2 liters of vegetable broth.
-2 tablespoons of wild honey.
-1/4 lb of Vermont goat cheese.
-2 tablespoons of extra virgin olive oil.
-2 tablespoon of butter.
-Salt and pepper.
-Few hazelnuts (toasted)
Preheat the oven at 375F.
Cut the squash in 2. Rub it the olive oil, the honey, the fresh thyme and the garlic. Add salt and pepper. Put in the oven.
Roast for 30-40 minutes. Keep at room temperature for 10 minutes and take out the squash pulp from the skin.
Put in a mixer and blend it with the hot vegetable broth.
Put in a pot and add the butter. Whip it for 3-4 minutes.
Serve the soup in hot bowl .
Add the goat cheese crumbled on it and few toasted hazelnuts.
Bon appétit !