Vincent
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Nutty butternut squash soup

  • A smooth butternut squash soup with a touch of spice and sweet-tasting Vincent cheese. Perfect as a comforting starter on a cool day.
soup

A smooth butternut squash soup with a touch of spice and sweet-tasting Vincent cheese. Perfect as a comforting starter on a cool day.

Serves 4

Preparation Time: approx 20 minutes
Cooking time: 12 minutes

Ingredients


600g (1 ½ lbs) butternut squash (or other pumpkin)
2 onions
2 cloves of garlic
3 tbsp olive oil
2 tbsp curry powder (or other spice blend)
100g (3 ½ oz) Vincent cheese
75g (3oz) shelled pecan nuts
8 long grissini (or other breadsticks, ready-made)

Method

  1. Clean and cut the butternut squash, onion and garlic in small pieces.
  2. Heat 3 tbsp of oil in a soup pan and stir-fry the vegetables on medium heat for approx. 8 minutes. Add the curry powder and fry for 1 minute. Add 1 liter hot water and bring to a boil, let simmer until cooked.
  3. Puree the soup with a blender. And season to taste with pepper and salt.
  4. Slice 8 long thin slices of the cheese and cut the rest in small cubes.
  5. Chop the pecan finely.
  6. Wrap the slices of cheese on the grissini, Brush the cheese very lightly with some olive oil and dip in the pecan till evenly coated.
  7. Let the cheese on the grissini melt in a preheated oven (180°C, 350°F, gas mark 4) or under a hot grill.
  8. Divide the hot soup over 4 bowls, sprinkle with the cheese cubes and the remaining pecan nuts. Serve the melted cheese grissini on the side.

Tip: you can use ready-made soup in stead, while heating add 1-2 tsp of curry powder or other spice blend for a taste kick.

Rembrandt

Rembrandt

Extra matured with
a rich flavour

 

Vincent

Vincent

Sweet tasting, rich
fully ripened

 

Vermeer

Vermeer

Delicate taste, with
less fat & salt

 

Frans Hals

Frans Hal

Extra matured
goat's cheese