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Roasted Butternut Squash Soup with Gorm Ailig and Pears


The cheese adds to the richness of this squash soup.

Recipe courtesy of Ron Muise, Wandering Shepherd Cheese


  • 2 shallots, roughly chopped
  • Olive oil
  • 1 butternut squash, peeled, deseeded and cut into 1 inch x 1 inch (2.5 x 2.5 cm) pieces
  • 2 shallots, roughly chopped
  • 6 cups (1.5 L) homemade vegetable stock
  • 1 local pear, peeled and cored
  • 1/2 lb (225 g) Gorm Ailig
  • 1/4 cup (60 ml) cream
  • Fresh thyme
  • Salt and pepper to taste


  1. Toss shallots in olive oil and roast with the squash at 400°F (204°C) for 30 to 45 minutes, until soft and edges are starting to crisp.
  2. Heat the stock and add the squash and chopped pear. Remove from heat and mix with a stick blender or a food mill, until you have a velvet finish.
  3. Return to simmer and add cheese, cream and fresh herbs.
  4. Season to taste.
This recipe was featured in the article C'est fromage!
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