This soup is just the cozy solution to chilly winter weather you’ve been looking for. It’s bursting with tangy flavor from the goat cheese and sour cream, and you guys know how I feel about caramelized onions (hint, you can’t go wrong with caramelized onions!) I made it a couple of weeks ago but I could have really used some this week.
I’ve been MIA here on the blog because, after a fun Christmas and a nice New Year’s Eve family vacation in New York, I managed to catch the flu and proceeded to lie on the couch for days doing nothing but pining for soup, soup, and more soup.
This soup brings back memories of happier times, however. The idea came to me after a summer trip up to Portland, OR to visit one of my closest friends. We went to this lovely rooftop restaurant and I ordered a butternut squash, goat cheese, and caramelized onion sandwich. I loved the flavors but something was missing in it for me, so I decided to make it into a soup.
Speaking of Portland, what a fun place! Any city that worships tater tots as much as it does, is a place I need to be. I can’t wait to visit again!
While the squash is roasting, you caramelize the biggest onion you can find.
It’s pretty easy to do. The way I find easiest, is to throw some butter in a pot with the onions and let it sit for 5 minutes on medium before touching them. Stir them up, cover them, and let them sit for another 3 minutes on medium-low. You uncover, stir, cover and let sit for another 3 minutes, repeating until they are done. It depends how many onions you have in there, but one large onion usually takes me about 15-20 minutes.
Once the onions are squash are done, you make the soup and while it’s simmering, make the croutons.
I used Udi’s frozen French bread for the croutons and they turned out beautifully!
You garnish the soup with the finished croutons, some of the reserved caramelized onions, and more goat cheese, if desired.
- 1 butternut squash (2.5 lbs), cut in half and seeds scooped out
- 4 tbsp butter
- Salt and pepper
- 1 large yellow onion, sliced thinly
- 1 carrot, peeled and diced
- 1 stalk celery, diced
- 4 cups chicken broth
- Pinch ground nutmeg
- Dash ground cayenne
- 1/4 cup sour cream (I used light)
- 3 oz goat cheese, plus additional for sprinkling, if desired
- 1 tbsp olive oil
- 1/8 tsp dried thyme
- 1/8 tsp dried oregano
- Dash dried parsley
- Dash paprika
- Dash garlic powder
- 1 small loaf French bread (I used Udi’s gluten-free frozen bread)
- Heat the oven to 425°F, line a baking sheet with foil, and place the squash pieces cut-side up on the baking sheet. Melt 1 tbsp of the butter and brush over the tops of the squash pieces. Season with salt and pepper. Roast for one hour.
- While squash is roasting, caramelize onions. Heat large pot over medium heat and add 2 tbsp butter, onions, and a small pinch of salt. Stir to coat in butter. Without disturbing the onions, sauté for 5 minutes uncovered. After 5 minutes, stir and cover. Lower heat to medium-low and sauté for 3 minutes and stir, repeat this until onions are fully caramelized. Remove half of the onions from the pot and set aside to garnish.
- Add the last tbsp of butter to the pot along with the carrots and celery, sauté 5 minutes more, stirring intermittently.
- When the squash is done, let sit until cool enough to handle. Scoop the flesh out and add to the pot, discarding the skins.
- Add the broth, nutmeg and cayenne and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, stirring occasionally. After 20 minutes, remove pot from heat and stir in the sour cream. Use an immersion blender to blend the mixture until smooth. Season with salt and pepper as needed.
- While soup is simmering, preheat oven to 400°F and slice bread into chunks. Bake bread for 5 minutes, flip over and bake for an additional 5 minutes on the other side. In a small bowl, mix together goat cheese, olive oil, thyme, oregano, parsley, paprika, and garlic powder. Remove bread from oven and smear with the cheese mixture. Bake for an additional 5 minutes to melt cheese mixture. Remove bread from oven and smear with the cheese mixture. Bake for an additional 5 minutes to melt cheese mixture.
- Top finished soup with croutons, reserved onions, and additional goat cheese, if desired.