BUTTERNUT SQUASH SOUP WITH BLUE CHEESE
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
Directions
- 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.
