Butternut Squash Soup with Maple Goat Cheese and Pepitas

October 26, 2015

Toasting and grinding Chef Matt’s spice blend are the keys to imparting heady depth to this soup. We think you could use his blend in other sweet or savory applications.

Ingredients

1 piece cinnamon stick

5 pieces star anise

2 teaspoons fennel seeds

2 teaspoons peppercorns

2 teaspoons whole cloves

5 ounces goat cheese

3 tablespoons 100% pure maple syrup

1 teaspoon fresh chives (chopped)

1 teaspoon fresh parsley (chopped)

½ teaspoon fresh thyme (chopped)

pinch salt

1 cup pumpkin seeds

salt and pepper to taste

2 tablespoons unsalted butter

1 small onion, finely diced

1 rib of celery, finely diced

1 medium carrot, peeled and finely diced

2 medium russet potatoes, peeled and medium diced

1 medium butternut squash, peeled, seeded, and diced

salt and pepper to taste

2 teaspoons Chef Matt’s fall spice blend

Preparation

For Chef Matt’s Fall Spice Blend…

Toast all ingredients in a dry sauté pan set on medium heat for approximately 5 minutes.All spices will become very fragrant. Remove from heat and allow to cool. Grind in aspice grinder to a fine powder.

For the Maple Goat Cheese…

Place the goat cheese into the bowl of a food processor fitted with the steel blade. Pulsebriefly to soften. Add the maple syrup, fresh herbs and salt. Process until justincorporated. Remove, place the mixture into a bowl, cover and chill.

For the Pepitas (Toasted Pumpkin Seeds)…

Place the seeds into a dry sauté pan set on medium heat and toast until fragrant, about 5minutes. Season to taste with salt and pepper.

For the Butternut Squash Soup…

Melt butter in a large pot set on medium heat. Add onion, carrot, squash, and fall spice. Cook for 5 minutes or until vegetables a lightly browned.
Add enough stock to cover vegetables. Simmer for 40 minutes or until vegetables are tender.
In a blender, puree soup in batches until smooth and then return to the pot. Add cream. Check seasoning and add remaining stock as needed to desired consistency.
Garnish with about 1 tablespoon of maple goat cheese and 2 teaspoons of toasted pepitas.

Makes 2 quarts, 8-12 servings