Creamy butternut squash soup
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- 3reviews
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About this recipe: Vibrant orange and velvety smooth, this intensely flavoured soup is an absolute treat. The sharp flavour of the blue cheese sets off the sweet taste of the soup perfectly.
Maggie Pannell
Ingredients
Serves: 4
- 1 butternut squash, about 780g, peeled, seeded and cut into chunks
- 1 large carrot, peeled and thickly sliced
- 1 red pepper, seeded and chopped
- 1 large onion, thinly sliced
- 3 garlic cloves, crushed
- 80g full-fat soft cheese
- 1 tbsp finely snipped fresh chives
- salt and freshly ground black pepper
- 2 tbsp chopped fresh parsley
- To serve
- 40g blue cheese (such as Roquefort, Stilton or Danish blue), crumbled
- sprigs of flat-leaf parsley to garnish
Method
Prep:15min › Cook:35min › Ready in:50min
- Bring 1 litre of lightly salted water to the boil in a large saucepan. Add the prepared vegetables and the garlic, cover and cook gently for 30 minutes or until the vegetables are tender.
- Allow to cool slightly, then tip into a blender or food processor and purée. Add the garlic and soft cheese and blend once more.
- Return the soup to the pan, stir in the herbs and reheat gently. Season to taste.
- Serve the soup with little pieces of the blue cheese scattered over the top and garnish with sprigs of parsley.
COOK SMART
*Don't throw out the squash seeds: wash carefully, toast in a lightly oiled frying pan and sprinkle over a salad. *The soft cheese can be either full-fat or reduced-fat. For extra flavour, use one flavoured with garlic and herbs.
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Reviews (3)
Used different ingredients. Left out the blue cheese as i dont like blue cheese - 02 May 2010
Used different ingredients. Had no chives or parsley so added fresh thyme at the end. - 02 May 2010
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