Valley & Co. Recipe: Chilled Squash Soup
As fall comes at us full speed so does an abundance of cozy events and get-togethers as the holidays near. We love dressing up a table and showing our friends and family a good time during this new and crisp season. Moreover, we know that good food feeds the soul, encourages laughter, and pleases guests so we’re sharing a savory chilled soup recipe with you today, perfect for your fall get-together. You can also hop on over to our Wedding Blog to check out our post on the tabletop elements we used to create an effortlessly stylish harvest party!
Planning Tip: serve up your soup in little bistro glasses as it makes for the perfect table side hors d’ oeuvre or refreshing palate cleanser in between courses. Serving the soup with a decorate vintage spoon makes the dish all the prettier.
Chilled Butternut Squash Soup with Crumbled Goat Cheese – Serves 6-8 in small glasses
1 Butternut squash {peeled, seeds removed, and chopped into 1″ squares} | 4 cups of vegetable stock | 1 medium yellow onion finely chopped | 2 carrots {thinly chopped} |
3 tablespoons of butter | 1 cup of water | salt and pepper to taste | 1 teaspoon nutmeg | crumbled goat cheese {as a topper} | basil leaf
Melt butter in a saucepan over medium heat and add onion and carrots until they just start to get soft {and not brown}.
Add the squash, vegetable broth, and the water and bring the pot to a boil. Simmer on medium-low for 35 minutes or until the squash is soft. Add a pinch of salt and pepper and nutmeg and puree the mixture until it’s smooth. Chill in the refrigerator and pour into small bistro glasses. Crumble a tablespoon or two of goat cheese atop the soup and top with a basil leaf.
What’s your favorite Fall delight? Be sure and send us a Tweet or a picture if you make our recipe at your next Fall bash!
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