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Vegetarian, Northern, Eastern and Western France

Butternut squash soup with goat cheese toasts

Butternut squash soup with goat cheese toasts is a smooth squash soup served with melted goat cheese bread, for 4 people, in 45 minutes, at a very easy skill level and €1.60 per serving. Success comes from cooking the squash until it's completely soft and blending it long enough to get a silky texture with no stringy bits.

Tonight, a butternut squash soup, all orange and silky smooth, with warm goat cheese toasts to dip in.

Butternut squash soup with goat cheese toasts
Total time
45 min
Difficulty
Very easy
Cost per person
€1.60
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Butternut squash simmered until tender turns into a smooth, almost velvety soup once blended with the cream. Nutmeg warms up the flavor without ever covering the squash's naturally sweet, mellow taste, and the butter cooked with the onion gives the soup a round, comforting base that makes all the difference.

This is the weeknight dinner that feels like a hug when it's cold outside, quick enough to pull off even on a busy evening, and kids tend to love its bright orange color and smooth texture. The warm goat cheese and honey toasts turn the soup into a real meal, simple enough for a relaxed Sunday dinner with guests too.

The ingredients

4 people

Fruits and vegetables

  • Butternut squash 1.2 kg
  • Onion 1

Pantry

  • Vegetable brothoften in the pantry 60 cl
  • Honeyoften in the pantry 1 tbsp
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 10 cl
  • Butter 20 g
  • Goat cheese log 150 g

Bakery

  • Country bread 8 slices

Allergens Gluten, Lactose

The step by step recipe

  1. Peel the squash, cut it into cubes, and thinly slice the onion.

    Poke the squash with a fork and microwave it for 2 minutes, it will be much easier to peel.

  2. Cook the onion in the butter, then add the squash and the broth.

    The broth should just barely cover the vegetables.

  3. Cook until the squash is completely soft, then blend with the cream and nutmeg. 25 min

    Blend for a long time to get a smooth soup with no stringy bits.

  4. Cut the goat cheese into rounds, place them on the bread slices, and broil with a drizzle of honey. 6 min

    Add a pinch of pepper on the goat cheese before broiling.

  5. Serve the soup piping hot with the toasts.

    A few turns of the pepper mill over the soup add extra depth.

Our tips to get it right

  • Pick a butternut squash that feels heavy for its size, that means it's full of moisture and will give you a creamier soup.
  • Taste your vegetable broth before adding salt to the soup, some store bought broths are already quite salty.
  • If the soup looks too thick after cooking, thin it out with a little hot water or broth instead of more cream so it doesn't become too rich.

The variations

  • Swap the heavy cream for coconut cream for a dairy free version with a slightly sweeter taste.
  • For a faster version, use pre peeled and cubed butternut squash from the fresh or frozen section.
  • For kids who aren't fans of goat cheese, swap the toasts for melted shredded Gruyère, the soup stays exactly the same.

What to serve it with

  • A simple green salad with vinaigrette
  • Toasted pumpkin seeds on top
  • Warm spiced apple cider

Storage

The soup keeps for 2 to 3 days in the fridge in an airtight container. It freezes well for up to 3 months, ideally without the cream, which you can stir in when reheating. Warm it gently in a saucepan, stirring occasionally, and make the toasts at the last minute so they stay crisp.

Questions about this dish

Can you make this soup ahead of time?

Yes, the soup can be made the day before and reheated gently the next day. Hold off on adding the cream until you reheat it for the freshest texture.

Can you use a different squash instead of butternut?

Yes, butternut can be swapped for kabocha or red kuri squash with great results. Red kuri squash has the advantage of not needing to be peeled.

Does this soup freeze well?

Yes, but it's best to freeze it without the heavy cream so it doesn't separate when thawed. Stir the cream in fresh once the soup is reheated.

How do you get a perfectly smooth soup with no lumps?

Blend it for a good 2 to 3 minutes, ideally with a powerful immersion blender or a countertop blender. If needed, strain the soup through a fine sieve to catch any remaining squash fibers.

How long does it take to make a butternut squash soup with goat cheese toasts?

Count 45 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a butternut squash soup with goat cheese toasts?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a butternut squash soup with goat cheese toasts cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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