Butternut squash soup with blue cheese
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.
By James Tanner
From Ready Steady Cook
Ingredients
- 2 tbsp vegetable oil
- 录 butternut squash, peeled and cut into cubes
- 1 garlic clove, finely chopped
- 陆 shallot, finely chopped
- 290ml/陆 pint vegetable stock
- 1 tomato, finely chopped
- 40g/2陆oz blue cheese
Method
Heat the oil in a saucepan. Add the squash and saut茅 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.
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