Butternut squash soup with blue cheese
An average of 5.0 out of 5 stars from 1 rating
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 1
A simple butternut squash soup with tasty blue cheese. It's delicious, and it's easy to increase the quantities if you want more than one bowl.
Ingredients
- 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
Method
Heat the oil in a saucepan. Add the squash and sauté for 2-3 minutes over a low to medium heat.
Add the garlic and shallot and cook for a further minute.
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.
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.
Ladle the soup into serving bowls and serve.
