Winter Squash Soup with Applewood Smoked Chevre and Bacon (Optional)
Usher in autumn with this silky smooth soup loaded with flavor and accompanied by Haystack Mountain’s signature Applewood Smoked goat cheese.
- 4 lbs Butternut or Acorn Squash
- 1 large yellow onion chopped
- 4 cups chicken stock
- 2 tablespoons butter
- 1⁄2 cups heavy cream
- 2 1⁄2 tablespoons olive oil
- Salt and pepper to taste
- 4 ounces Haystack Mountain Applewood Smoked Chevre
- 4 slices of crispy bacon bits as garnish (substitute roasted pepitas for a vegetarian option)
- Preheat oven to 375 degrees. Halve squash lengthwise and seed. Brush the insides of the squash with olive oil (about 1 teaspoon each) and sprinkle with salt and pepper.
- Place squash face down on a baking sheet and roast for 45-50 minutes until it is tender and completely cooked through. Let cool enough to handle then use a spoon to scoop out the flesh into a mixing bowl and set aside. Discard the skin.
- Cook bacon over medium-high heat until brown and crispy and set aside on a paper towel-lined plate for garnish (optional – use roasted pepitas for a vegetarian option).
- In a separate skillet melt butter over medium-high heat and cook the onions until they are soft. Transfer to blender or food processor and add chicken stock. Spoon in squash in increments and puree until creamy and smooth.
- Transfer from the blender into stockpot and stir in heavy cream. Season with salt and pepper to taste. Let simmer for 5-10 minutes stirring occasionally. If your soup is too thick add a bit more stock or water.
- Ladle soup into bowls and crumble a bit of Applewood Smoked Chevre on top of each bowl. Garnish with bacon bits. Serve immediately and enjoy!
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