Squash Soup With Ginger and Goat Cheese

“The Vegetarian Kitchen Table Cookbook serves 4”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In pot, melt butter over medium heat. Sauté shallots. Add squash, ginger and vegetable stock. Season with salt and pepper to taste. Simmer 20 min, or until squash is soft.
  2. In batches, puree until smooth. Heat until steaming. Adjust seasoning.
  3. In bowl, combine cheese and chives to taste. Ladle soup into bowls and garnish each with a quenelle of cheese.

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