Pureed Winter Squash Soup with herbed Goat Cheese Dumplings
ft and tasty herbed goat cheese dumplings float like clouds atop this creamy squash soup. The cheese has a slightly tangy taste, just enough to give the soup a little zip. In this smooth-as-silk soup, sweet, unassuming winter squash is the “yin” to the “yang” of the rich, tangy goat cheese with the added oomph of Parmigiano-Reggiano. Served alongside fresh bread and butter, this soup is great for an appetizer or lunch.
Ingredients
- 1 tbsp. canola oil
- 1 medium onion, chopped
- 3 lbs. butternut squash, peeled, seeded, and cut into 1” pieces
- 5 cups chicken broth
- 1 tsp. salt, divided
- ¾ tsp. ground black pepper divided
- 5 oz. Ile de France Goat Cheese with Fine Herbs
- 1 large egg
- ⅓ cup flour
- ⅓ cup grated Il Villaggio Parmigiano-Reggiano Cheese (1 oz.) divided
- 2 tbsp. snipped fresh chives
At a glance
Recipe type: Dinner
Serves: 6
Prep time:
Cook time:
Total time:
Instructions
- In a 5-quart soup pot, heat oil. Add onion. Cook and stir until onion is tender. Add squash broth ½ tsp. salt and ½ tsp. pepper. Cover and bring to a boil. Reduce heat and simmer 15 minutes or until squash is tender.
- Meanwhile, in a small bowl using a fork, mash and stir goat cheese, egg, flour, ¼ cup Parmigiano-Reggiano cheese, chives, ½ tsp. salt and ¼ tsp. pepper until completely combined. Cover and refrigerate.
- Using an immersion blender or traditional blender (using enough stock to allow the machine to do its work), puree soup until smooth.
- Return soup to boil then reduce to a simmer. Using a teaspoon, drop small balls of the dumpling mixture into the soup. Cook for 2 minutes once all dough has been added. Serve sprinkled with additional Parmigiano-Reggiano cheese.
- MAKE AHEAD: prepare through Step 3. Refrigerate.
