Preheat oven to 375F.
Peel & cube potatoe, toss with tbsp EVOO & dried thyme.
Halve squash. Put in baking pan with cut side up. Add 1 tbsp brown sugar & butter in cavity. Add potato to baking pan.
Roast approx. 1 hour.
Allow squash to cool for approx. 15 mins. Scoop flesh into bowl & throw out skin.
Heat remaining oil over Med/High heat & sauté onions for 5 mins. Add chives & sauté additional 2 mins. Season with Salt & Pepper.
Add squash, potato cubes, curry, cumin & cinnamon and combine.
Add chicken stock & simmer for 15-20 mins.
Purée in a blender or with a hand immersion blender until smooth.
Pour back into pot.
Simmer for another 5 mins & adjust seasoning as needed.
Remove from heat & whisk in whipping cream.
Roll goat cheese into small balls.
Dredge in flour & shake off excess.
Dip into beaten egg & then into breadcrumbs.
Heat vegetable oil on Med/High heat and add breaded goat cheese. Fry for approx. 30 seconds...they will cook/burn quickly.
Add Breaded Goat Cheese Balls to Soup & serve:)
I'm going to try a little less curry & a little more chicken stock next time.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (704g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 263 (37%)|
|Amt Per Serving||% DV|
|Total Fat 29.3g||39 %|
|Saturated Fat 11.1g||55 %|
|Monounsaturated Fat 12.7g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 87.9mg||27 %|
|Sodium 1106.8mg||38 %|
|Potassium 1911.8mg||50 %|
|Total Carbohydrate 103.5g||30 %|
|Dietary Fiber 11g||44 %|
|Sugars, other 92.5g|
|Protein 18.7g||27 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 720
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