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Butternut Squash Soup with Curried Pecans, Apple and Goat Cheese |
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Written by Kathy Gunst
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 Kathy Gunst is the author of 13 cookbooks. Her most recent books are Stonewall Kitchen Breakfasts and Stonewall Kitchen Winter Celebrations. She is the "Resident Chef" for Here and Now, heard on over 100 public radio stations nationwide and teaching cooking around the country. Check out www.kathygunst.com and www.stonewallkitchen.com
Butternut Squash Soup with Curried Pecans, Apple and Goat Cheese
A soothing, comforting soup to take you through the crazy rush of the holidays. You can make the soup in large batches, and freeze it or refrigerate for several days. The pecans will keep for several days as well. We love a big bowl of this bright orange soup with a salad and crusty bread for a simple mid-week meal.
The Soup:
1 1/2 tablespoons canola oil
2 medium onions, finely chopped
Salt and freshly ground black pepper, to taste
3 pounds butternut squash, peeled and cut into 1-inch cubes
4 cups chicken or vegetable broth
The Garnishes:
1 cup Curried Pecans, chopped
4 ounces goat cheese, chilled and crumbled
1 tart apple, like Pink Lady, finely chopped
Make the soup: In a large pot heat the oil over low heat. Add the onions, salt and pepper and cook, stirring frequently, for 12 minutes, or until golden brown and caramelized. Add the squash and cook 5 minutes, stirring well. Raise the heat to high and add the broth and bring to a boil. Reduce the heat to low and let simmer, covered, for about 15 minutes, or until the squash is tender when tested with a small, sharp knife. Let cool slightly. Working in batches, puree the soup in the container of a food processor or blender. Return the soup to the pot and keep warm over a low heat. (The soup can be made a day ahead of time, covered and refrigerated, or frozen for up to 3 months.)
To serve: place the hot soup in serving bowls and top with some of the chopped pecans, goat cheese, and apple. Serve any remaining pecans, cheese, or apples on the side.
Serves 6.
Holiday Variations:
Add chopped ripe pear instead of apple.
Add crumbled cotija or feta cheese instead of the goat cheese.
Add 1 to 2 tablespoons chopped fresh cilantro to the soup with the broth and sprinkle another tablespoon on top just before serving.
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