Butternut squash soup with herbed cheese dumplings

Name: Butternut squash soup with herbed cheese dumplings
Prep time: 40 min
Total time: 40 min
Yield: Makes 4 servings
Ingredients: 4 ounces fresh goat cheese or 4 ounces ricotta, drained in a strainer for a few minutes; 4 ounces fresh goat cheese or 4 ounces ricotta, drained in a strainer for a few minutes; 1 tablespoon minced parsley; 1 tablespoon minced chives; ⅛ teaspoon grated nutmeg; ¼ cup freshly grated Parmesan; 1 egg; ¼ cup flour; 2 pounds butternut squash, peeled, seeded, and cut into chunks; 4 cups One-Hour Chicken Stock or other stock; 4 cups One-Hour Chicken Stock or other stock; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 tablespoons minced chervil; 1 teaspoon minced tarragon

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
40 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

Small fresh dumplings, made from cheese and seasonings—you can call them gnocchi if you prefer—add a light, special touch to this basic soup.

Ingredients

2 pounds butternut squash, peeled, seeded, and cut into chunks
4 cups One-Hour Chicken Stock or other stock

Soup

Method

Combine the squash, stock, and salt and pepper to taste in a saucepan. Bring to a boil, turn the heat to medium-low, and cook, covered, until the squash is very tender, 15 to 30 minutes (depending on the size of your chunks).
While the squash is cooking, combine the herbs with the goat cheese or ricotta, egg, flour, nutmeg, Parmesan, and salt and pepper to taste.