Butternut Crème with Goat Cheese Cream & Sage

Name: Butternut Crème with Goat Cheese Cream & Sage
Yield: Serves 6
Ingredients: ⅔ cup (150 ml) soft, spreadable goat cheese (I use 1 small container of Cavour, but any soft goat cheese will do); 5 tbsp (75 g) butter; ⅔ cup (150 ml) soft, spreadable goat cheese (I use 1 small container of Cavour, but any soft goat cheese will do); ⅔ cup (150 ml) soft, spreadable goat cheese (I use 1 small container of Cavour, but any soft goat cheese will do); a few nice sage leaves; 3 cups (750 ml) vegetable broth; splash of white wine; 1 small (6-oz/170-g) can tomato paste; 2 tbsp olive oil; 8 oz (200 g) cream cheese; salt and freshly ground black pepper; salt and freshly ground black pepper; a few sprigs of fresh sage; 1 butternut squash

Preparation info

Serves
6

Difficulty
Easy

Appears in

Home Made Winter

By Yvette van Boven

Published 2012

About

For 20 small glasses. It’s quite a lot, I know. But it’s really nice for a small party. The soup freezes well, but the goat cheese cream doesn’t. If you serve the soup warm in regular bowls, it’s enough to serve 6 people.

Ingredients

For the Butternut Crème

1 butternut squash
2 tbsp olive oil
1 small (6

Winter
Gluten-free
Soup
Vegetarian

Method

Make the butternut crème: Peel the squash, cut it in half and remove the seeds, then dice it. Heat the oil in a heavy saucepan over high heat. Fry the squash briefly, then add the tomato paste and stir well, sauteing until it exudes a sweet aroma. Douse with the wine, stir for a few seconds, then add the broth. Add the sage sprigs and lower the heat to low just as the broth begins to boil. Let