LunchSoupInternationalVegetarian
Butternut squash goat cheese soup
Butternut squash goat cheese soup: easy vegetarian lunch recipe, made with practical ingredients. Ready in about 40 minutes.
Contains: Milk Allergens are identified from listed ingredients; check product labels and cross-contamination warnings.
What you’ll need
Ingredients
- 500 g butternut squash, peeled and cubed
- 1 small onion, chopped
- 700 ml vegetable stock
- 50 g soft goat cheese
- 1 tablespoon olive oil
Let’s get cooking
Instructions
- Roast squash with olive oil at 200 C (400 F) until tender, about 25 minutes.
- Simmer onion in stock for 8 minutes, then add the roasted squash and blend smooth.
- Serve with crumbled goat cheese and black pepper.
Around the table
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