Creamy Winter Squash Soup with Lentils and Chevre

Soup season is in full swing here in Southwest Wisconsin. While I typically prefer a hearty, meaty stew, sometimes you want a smooth and creamy soup instead. This pureed soup combines collagen-rich bone broth with sweet winter squash, lentils, and the tangy, creamy flavors of goat cheese and sour cream. Packed with vitamins, minerals collagen, fiber, and amino acids, this is extremely nutrient-dense as well. This soup can become a main dish paired with some crusty sourdough bread and butter, or serve as a side to a grilled cheese sandwich or big salad. 

If you already have lentils soaked and some prepared bone broth on hand, this makes a great weeknight dinner. If not, this is an easy meal to prep for a day ahead of time. Simply soak the lentils and cook the bone broth the day before you want to make this, and it will come together easily when you're ready to cook. The result is a pureed soup that is creamy, filling and comforting that the whole family will love.

I puree my soup using an immersion blender, but you could serve this as a chunky soup if you prefer something with a bit more texture or don't have an immersion blender.

Winter Squash Soup with Lentils and Chevre
Serves 6-8

2 Tbs butter or other cooking fat such as duck or beef fat
1 medium yellow onion, diced
3-4 cloves garlic, minced
3 lbs winter squash such as delicata, butternut or buttercup; peeled, seeded and diced
2 quarts bone broth (chicken or beef would work great)
1 sprig fresh rosemary
2 cups lentils, soaked 12-24 hours before cooking
1 tsp sea salt
Black pepper, to taste
8 ounces chevre goat cheese
1/2 cup sour cream or full-fat Greek yogurt

In a medium stock pot, heat the butter or cooking fat. Once melted and hot, add the onion to the pan and saute for 5-10 minutes until cooked down and becoming golden brown. Add the garlic and winter squash, cooking for another 5 minutes to begin to soften the squash.

Add the bone broth, rosemary, lentils, salt and a bit of pepper to the pot. Bring to a boil, then cover and reduce to low. Let simmer for about 30 minutes, until the squash and lentils are cooked thoroughly and are very soft. Stir regularly to prevent sticking during the cook time, adding extra water or broth if needed.

Stir in the chevre and sour cream until melted in, about 2-3 minutes. Carefully blend using an immersion blender* until smooth and creamy. Season with salt and pepper to taste before serving.

*If you don't have an immersion blender, I don't recommend trying to blend hot soup with a regular blender, as this can cause burns. In this case, either serve as a chunky soup or let the soup cool and puree using a standard blender, perhaps making this a day ahead of time. Then, reheat the pureed soup before serving and dinner is ready to go.

Transfer any leftovers to the fridge, where they will keep for approximately 5 days.