Butternut Squash Soup with Goat Cheese Drizzle


  • Prep time: 20
  • Serves: 2
  • Recipe tags:
  • Posted: 28th August 2014


  • 1 Denninger’s Butternut Squash Soup
  • ¼ cup fresh Woolwich goat cheese
  • 2/3 cup Hewitt’s whipped cream (35%)
  • 1 tsp dried parsley
  • 2 tbsp Crit D’or Caramelized pumpkin seeds


Follow heating instructions for the soup.

Warm the goat cheese with 1/3 cup of cream until melted and smooth. Let cool to room temperature and add parsley. With a mixer, whip 2/3 cup of cream until light and dry, combine with the goat cheese mix.

Pour soup into soup bowls. Place 3 separate teaspoons of goat cheese mixture into each bowl and sprinkle with caramelized pumpkin seeds.