halfbakedharvest4.8
Curried Butternut Squash Broccoli Cheddar and Goat Cheese Soup
It's comfort soup in an even comfier bowl.
👥 4 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 20 min🔥 Cook: 1h 10m👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●blender
- ●food processor
- ●bowl
📝 Preparation Steps
1
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.
coconut oil2 tablespoongarlic (minced or grated)1 clovefresh ginger (grated)1 teaspooncurry powder1 tablespoon
2
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.
3
Return the soup back to it's 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.
4
Serve the soup in hollowed out [pumpkin bread bowls | https://www.halfbakedharvest.com/super-easy-crusty-knead-pumpkin-bread-bowls/] and top with crumbled goat cheese and fresh chopped cilantro.
crumbled goat cheese (plus more for topping)2 ouncesfresh cilantro (chopped, for garnish)
Nutrition Facts
calories
545 kcal
fat Content
31 g
serving Size
4 g
fiber Content
5 g
sugar Content
7 g
sodium Content
789 mg
protein Content
21 g
cholesterol Content
65 mg
carbohydrate Content
27 g
saturated Fat Content
21 g
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