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Peel and cut butternut squash into manageable chunks. Be sure to remove the seeds.
Add butternut squash and vegetable broth to crockpot and cook on high for 6 hours.
After 6 hours, remove the lid and puree with immersion blender or transfer to high speed blender and blend until smooth (you may need to do this in batches)
Add cinnamon and salt to the soup and stir to combine.
About 30 minutes before the soup is ready, preheat the oven to 375F.
Cut the goat cheese into 8-10 coins and refridgerate for 10 minutes. You may need to mold the cheese back into a coin shape if it falls apart. This can be done the night before or early in the morning as well.
Right before you put these in the oven, add 2 egg whites to a bowl and whisk to combine them.
In a separate bowl, add the almond meal (flour), garlic powder and salt. Mix to combine.
Add the goat cheese coins to the egg whites then transfer them to the almond meal. Be sure to coat well to cover. Place on a parchment paper lined baking sheet that has been sprayed with non-stick spray.
Once all the goat cheese coins are covered, place them in the oven for 12-13 minutes.
Remove and serve over butternut squash soup!
Cook time reflects the time in the slow cooker!
For dairy free use 2 tbs of Kite Hill Cream Cheese Spread instead of Goat Cheese
Amount Per Serving. See serving size in recipe.
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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