Here’s a warm and comforting fall-inspired soup recipe that is healthy & nutritious. Roasting the vegetables and adding some apples really brings out the delicate sweetness, and the goat cheese enriches the soup with creaminess and a slight tang that compliments well with the sweetness & spices. Great to start off any holiday dinner!
Recipe:
Cut 1 large butternut squash (skin on), 2 Honey Crisp apples, and 1 large onion into 1” cubes.
Place in a bowl and toss in olive oil, ½ tsp salt, and ¼ tsp black pepper.
Spread onto a large baking sheet (lined with parchment or a silicone mat) and roast for 45 minutes at 400°F, tossing occasionally.
When the vegetables are done, place into a blender with 3 cups chicken stock, ½ cup half&half, 1/3 cup crumbled goat cheese, ¼ tsp cinnamon, ¼ tsp ground clove, and ¼ tsp nutmeg. Blend until the soup is a smooth puree (ideally in a VitaMix, approximately 5-6 min)
Note: you may have to split this into 2 batches depending on the size of your blender). Add ½ cup water or chicken stock if the soup is too thick.
Place the soup in a large pot and gently reheat (or in an Instant Pot – soup setting).
Serve with pumpkin-spiced candied pecans (chopped) and goat cheese, or crème fraiche and chives.
