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Pour the soup into a saucepan and heat over medium heat till hot.Taste and add more jalapeno as desired, blending till the pepper and everything is nice and smooth. Put the roasted vegies with just part of the jalapeno in a blender along with the broth and about 2 Tablespoons of goat cheese and puree till smooth.Check the jalapeno and onion a few times throughout, turning the jalapeno to get all sides evenly roasted and removing them once they are browned. Roast the squash for about 30 minutes or until the squash is soft. Move the squash over a bit and set the onion (whole) and jalapeno on the side. Spray a baking sheet with cooking spray, then add the squash chunks and sprinkle lightly with salt & fresh ground pepper. Will you still like me if I tell you that mashed potatoes don’t do all that much for me I don’t hate them or anything, I just find them starchy and boring and just kind ofmeh. Cube the squash and toss it in a bowl with the olive oil and rosemary. He was so happy when I joined him on the patio to photograph my soup. I have found ways to love foods I never thought I could even tolerate.īy the way, that is our cat Jupiter (a.k.a., Jupie) in the background of the top picture. This happened proved to be true for me with eggplant, pears, apples, and yes, squash. If I prepare something I think I don’t like in a different way, I find myself actually falling in love with things I thought I didn’t like. I try to keep an open mind and challenge all of my “I don’t like that food” paradigms and the interesting thing is I that MOST of them are just misconceptions. But I’ve noticed that when foods that are overpowering for me in some way (like, um, squash), if I temper it with something that helps balance it out, I find that I actually LIKE it. To eat a whole serving of squash or even squash soup, that’s usually hard for me to do. The perfect blend of savory and sweet, and the perfect way to elevate your next cocktail party or holiday gathering. I can eat a bit of squash when it is presented with a brown, sugary crust or toasted marshmallows, but that very very quickly gets old for me: a couple bites are quite enough. Take cheese & crackers to the next level with this Cranberry Pecan Baked Goat Cheese Loaded with creamy goat cheese, crisp bacon, chopped pecans, cranberry sauce, and fresh rosemary, this is the ultimate holiday appetizer. I admit, winter squash is great when added to baked goods or pie. M y only regret was that I didn’t make more of it.

I was so pleased at how wonderful this soup turned out: it has a soft, silky texture, sweetness from the butternut squash balanced out by the earthy rosemary and tangy, melty goat cheese … with just a bit of a bite from the jalapeno and a hint of curry underneath. Serve the pancakes with a dollop of garlic-chive goat cheese and a mound of freshly cooked peas.It always floors me when something simple like this turns out to taste soooo good. I made this soup with some leftover rosemary roasted squash we made when in the process of creating the Butternut Bacon Macaroni & Cheese. Remove the peas from the steam immediately and run under cold water. Meanwhile, steam the peas over boiling water for two minutes or until they turn bright green.Ħ. Cook the pancakes slowly over medium heat.ĥ. Mix the chopped rosemary into the batter.Ĥ. Batter should be thick and just barely runny, but if it's too thick and difficult to stir, thin it with an extra dash of milk (this might especially be the case because of the whole wheat flour. Add the whole wheat flour, baking powder, and salt and mix until smooth. Combine milk, eggs, and melted butter in a bowl and whisk thoroughly.Ģ.

Whole wheat rosemary pancakes with garlic-chive goat cheese and fresh peasĢ heaping Tbspn fresh rosemary, chopped finelyġ.