Curried Butternut Squash Broccoli Cheddar and Goat Cheese Soup
Try this Curried Butternut Squash Broccoli Cheddar and Goat Cheese Soup recipe
Try this Curried Butternut Squash Broccoli Cheddar and Goat Cheese Soup recipe
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon curry powder
- 1 small onion (finely chopped)
- 1 clove garlic (minced or grated)
- 2 tablespoon coconut oil
- 1 teaspoon fresh ginger (grated)
- 4 cups fresh or frozen broccoli florets
- 3 cups butternut squash (cubed about 1 small squash)
- 1 ounce can coconut milk (lite or regular (but i used regu 14)
- 4 cups chicken or vegetable broth (plus 2 cups water to
- 1-2 tablespoon thai red curry paste (use 1 tables
- 1 teaspoon cayenne pepper (or to your taste)
- 2 cups shredded sharp cheddar cheese (plus more for topp
- 2 ounces crumbled goat cheese (plus more for topping)
- [easy no-knead pumpkin bread bowls | https://www.
- fresh cilantro (chopped for garnish)
- Carbohydrate 1.04663460112863 g
- Cholesterol 0 mg
- Fat 27.4159216991382 g
- Fiber 0.569303698351891 g
- Protein 0.219363221539123 g
- Saturated Fat 23.5641918910937 g
- Serving Size 1 1 recipe (119g)
- Sodium 0.898391027223522 mg
- Sugar 0.47733090277674 g
- Trans Fat 1.6571516988234 g
- Calories 240 calories
Step-by-step
- Heat a large heavy bottom pot over medium heat.
- Add the coconut oil and throw in your onion, garlic and a good pinch of salt and pepper.
- Cook gently for about 10 minutes until the vegetables are sweet and soft.
- Add the ginger, curry paste, curry powder and cayenne and stir until incorporated.
- Cook for 3-5 minutes, stirring occasionally.
- Add the squash, broccoli and broth to the pot, bring to a boil, cover and simmer for around 35-45 minutes.
- When the squash is soft and cooked through, whiz the soup with an immersion blender or pour it into a standard blender or food processor and pulse until you have a smooth puree.
- I like to take a few of the broccoli florets out, puree the soup and then re-add the broccoli florets back so there is a little chunkiness to the soup.
- Return the soup back to its pot and place over medium heat.
- Add the coconut milk, salt and pepper.
- Simmer for 10 minutes or until it is warmed through.
- Stir in the shredded cheddar cheese and goat cheese, stirring until melted.
- If the soup seems too thick, add 1/4 cup water at a time until your desired consistency is reached.
- Taste and season with salt and pepper to your liking.
- Serve the soup in hollowed out pumpkin bread bowls and top with crumbled goat cheese and fresh chopped cilantro.
My Cozy Curried Butternut Squash Soup Adventure
As a busy working mom, finding time to cook nourishing and flavorful meals can feel like a Herculean task. But let me tell you, this Curried Butternut Squash Broccoli Cheddar and Goat Cheese Soup is a game-changer. It’s not just delicious; it’s a testament to the magic of simple ingredients and clever shortcuts that help me stay sane and well-fed. The creamy, subtly spiced soup is the perfect comfort food, warming me from the inside out on those chilly evenings.
The inspiration struck me during a particularly stressful week at the office. I was craving something wholesome, something that felt comforting without requiring hours in the kitchen. The beauty of this recipe is its versatility. I can easily adjust the spice level to suit my mood (sometimes a little extra cayenne is just what the doctor ordered!), and the addition of goat cheese brings a delightful tang that balances the sweetness of the butternut squash beautifully.
The process itself is wonderfully straightforward. On a Sunday, when I have a little more time, I often chop the vegetables ahead of time. This pre-prepping makes the weeknight cooking a breeze. Then, it's simply a matter of sautéing, simmering, and blending. The immersion blender is my new best friend for this recipe – no messy transferring to a regular blender required! The final result is a velvety smooth soup that's packed with flavor and nutrients. I often serve this soup in hollowed-out pumpkin bread bowls – it adds a fun touch and elevates the entire experience. My kids love it this way.
Beyond the Recipe: This soup has become more than just a meal; it's a little ritual that helps me de-stress after a long day. The comforting aroma that fills my kitchen as it simmers is a welcome invitation to unwind. I love sharing this soup with friends and family. It's a perfect dish for a casual gathering – hearty, delicious, and easily scalable for a crowd. It's also a wonderful way to introduce new flavors to picky eaters. I often find myself sneaking extra servings, happily ignoring my sensible intentions for a moderate portion!
Tips and Variations: Don't be afraid to experiment with different spices to personalize your soup. A dash of cinnamon or nutmeg can add warmth, while a squeeze of lime juice can provide a zesty brightness. You can also substitute other vegetables, such as sweet potatoes or carrots, for the butternut squash. The possibilities are endless!
Serving Suggestions: Aside from the pumpkin bread bowls, this soup is equally delicious served with a crusty bread or alongside a simple green salad. The creamy texture of the soup contrasts beautifully with the crunch of the bread, creating a delightful textural experience.
More than just a recipe, this soup is a testament to the simple joys of cooking. It’s a reminder that delicious, nourishing meals don't have to be complicated or time-consuming. It’s a hug in a bowl, a warm embrace on a cold night, and a little bit of culinary magic to brighten even the most stressful of days. So, give it a try. I know you'll love it!
