Gorgonzola cheese and bacon add a new flavour dimension to this vegetable soup and and balance the sweetness of butternut squash. It is made really quickly in a pressure cooker.
1 person made this
250g butternut squash, peeled and diced
500ml vegetable stock
4 or 5 sage leaves
100g bacon, diced
50g Gorgonzola or other blue cheese
4 slices toast
extra virgin olive oil, to taste
salt and pepper, to taste
Method Prep:20min › Cook:1hr › Ready in:1hr20min
Place the butternut squash in the pressure cooker with 250ml of water; cook for 5 minutes from when it comes to pressure. Take off the heat and release pressure. Remove butternut squash (leaving the cooking liquid) and set aside.
Rinse the potatoes and cook in the pressure cooker, skin on, for 15 minutes after it comes to pressure. Remove potatoes and peel under cold running water.
In a saucepan, combine butternut squash, potatoes, vegetable stock and sage. Simmer over medium heat for 10 minutes. Remove sage and puree with an immersion blender; simmer for 10 minutes.
Fry the bacon in a dry frying pan and drain on kitchen roll. Slice the blue cheese into chunks.
Pour the soup into four bowls, top with a drizzle of olive oil, some blue cheese and bacon. Serve with toast.