Butternut squash soup with blue cheese Recipe

Butternut squash soup with blue cheese Recipe

  • 2 tbsp vegetable oil
  • ¼ butternut squash, peeled and cut into cubes
  • 1 garlic clove, finely chopped
  • ½ shallot, finely chopped
  • 290ml/½ pint vegetable stock
  • 1 tomato, finely chopped
  • 40g/2½oz blue cheese
  1. Heat the oil in a saucepan. Add the squash and sauté for 2-3 minutes over a low to medium heat.
  2. Add the garlic and shallot and cook for a further minute.
  3. Add the stock and chopped tomato to the pan, bring to the boil and reduce the heat to simmer for 8-10 minutes, until the squash is soft.
  4. Remove the pan from the heat and add the blue cheese. Blend with a hand blender and then pass through a sieve into a bowl.
  5. Ladle the soup into serving bowls and serve.
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