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    BUTTERNUT SQUASH CREAM SOUP with fresh dill and goat cheese

    butternut squash cream soup with fresh dill and goat cheese

    Tired of winter? Here's a hot and colorful cream soup to brighten up  your dinner! The butternut squash cream soup is a dish that I like to prepare in many versions: Today I propose you a spicy and flavorful version with turmeric powder, dill and goat cheese. You can serve the butternut squash cream soup with wild rice or, alternatively, brown rice.

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    butternut-cream-soup

    • 2½ lb(1,2 kg) butternut squash
    • 1¼ lb (600 gr) gold potatoes
    • ¼ lb (200 gr) white onions
    • 1¼ cup (200 gr) wild rice
    • 2½ oz (70 gr) goat cheese
    • 3 tbsp (40 gr) unsalted butter
    • 1 tbsp ground tumeric
    • 1 tbsp fresh dill
    • 1 tbsp black pepper
    • to taste table salt

    wild rice recipe


     

    FIRST STEPS

    Melt the butter in a pot that can hold all the vegetables over medium /low heat. Cut coarsely the onion into julienne. When the butter is completely melted add the onion and sauté it gently until is soft and translucent, then add the turmeric powder and mix well. turmeric powder recipe

    butternut squash and potatoes

    Peel the potatoes and the butternut squash (removing the seeds) and cut them into cubes. Now add the vegetables to the pot with sautéed onions, and sauté them on high heat for a few minutes. Add cold water just to cover the potatoes and butternut cubes. Once the vegetables start simmering, lower the flame, cover the pot, and cook for about 40 minutes until the potatoes are soft and well cooked. onions turmeric

    wild rice

    Wash the rice and cook it with the pilaf technique. washing it before cooking to remove the excess of starch. Follow the cooking times of the pack (it will take about 35 minutes), adding water to double the volume of the rice. When the rice is ready, let stand covered 10 minutes off the heat, then fluff with a fork and let's put aside. butternut squash cream soup with fresh dill and goat cheese

    Butternut squash cream soup

    As soon as the vegetables are cooked, add the fresh dill, the goat cheese and the black pepper, then mix everything. Season with salt and let stand for about ten minutes before  serve it.


    butternut squash cream soup with fresh dill and goat cheese

    finishing

    Serve the butternut squash cream soup hot, but not too much. You can incorporate the rice into the cream, or serve it on the table separately.

    TAKE A LOOK AT THIS

    VEGETARIAN STUFFED ZUCCHINI with potatoes, shallots, and goat cheese

    stuffed zucchini

    PRINTABLE VERSION

     

    BUTTERNUT SQUASH CREAM SOUP with fresh dill and goat cheese
     
    Print
    Prep time
    20 mins
    Cook time
    40 mins
    Total time
    1 hour
     
    Tired of winter? Here's a hot and colorful cream soup to brighten up your dinner! The butternut squash cream soup is a dish that I like to prepare in many versions: Today I propose you a spicy and flavorful version with turmeric powder, dill and goat cheese. You can serve the butternut squash cream soup with wild rice or, alternatively, brown rice.
    butternut squash cream soup
    Author: Filippo Trapella
    Recipe type: Soup and rice
    Cuisine: American
    Serves: 4
    Ingredients
    • 21/2 lb(1,2 kg) butternut squash
    • 11/4 lb (600 gr) gold potatoes
    • ¼ lb (200 gr) white onions
    • 11/4 cup (200 gr) wild rice
    • 21/2 oz (70 gr) goat cheese
    • 3 tbsp (40 gr) unsalted butter
    • 1 tbsp ground tumeric
    • 1 tbsp fresh dill
    • 1 tbsp black pepper
    • to taste table salt
    Instructions
    1. FIRST STEPS
      Melt the butter in a pot that can hold all the vegetables over medium /low heat. Cut coarsely the onion into julienne. When the butter is completely melted add the onion and sauté it gently until is soft and translucent, then add the turmeric powder and mix well.
    2. BUTTERNUT SQUASH AND POTATOES
      Peel the potatoes and the butternut squash (removing the seeds) and cut them into cubes. Now add the vegetables to the pot with sautéed onions, and sauté them on high heat for a few minutes. Add cold water just to cover the potatoes and butternut cubes. Once the vegetables start simmering, lower the flame, cover the pot, and cook for about 40 minutes until the potatoes are soft and well cooked.
    3. WILD RICE
      Wash the rice and cook it with the pilaf technique. washing it before cooking to remove the excess of starch. Follow the cooking times of the pack (it will take about 35 minutes), adding water to double the volume of the rice. When the rice is ready, let stand covered 10 minutes off the heat, then fluff with a fork and let's put aside.
    4. BUTTERNUT SQUASH CREAM SOUP
      As soon as the vegetables are cooked, add the fresh dill, the goat cheese and the black pepper, then mix everything. Season with salt and let stand for about ten minutes before serve it.
    5. FINISHING
      Serve the butternut squash cream soup hot, but not too much. You can incorporate the rice into the cream, or serve it on the table separately.
    3.2.2807

     

     

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

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