Squash, chestnut and blue cheese soup
Skill level: Easy peasy
Costs: Cheap as chips
This soothing winter warmer is easy to make and seriously tasty. You can use butternut squash or any other type of squash you can get your hands on. The same goes for the blue cheese, you could use Stilton or any other blue cheese that you have left over
- 400g butternut or other squash sliced
- 2tbsp olive oil
- 100g chestnuts (fresh or tinned)
- 100g blue cheese crumbled
- 1 onion diced
- 1 sprig of thyme
- 2 cloves garlic chopped
- 750ml vegetable or chicken stock
Chestnuts are optional. You could always try exchanging for chilli to give the soup a bit of a kick
- Pre-heat oven to 180°C/350°F/Fan 160°C/Gas Mark 4. Slice the squash, drizzle with 1 tablespoon of olive oil and roast at 180 for 30 minutes (add the chestnuts too if using fresh).
- Finely chop the onion and garlic and gently fry in 1 tablespoon of olive oil on a medium heat until softened. Add a sprig of thyme to the mix.
- When the squash is soft add to the onions and garlic.
- Peel chestnuts if using fresh and add to the mix, or, if using tinned add now.
- Pour stock into pan and simmer for 5 minutes.
- Add the crumbled blue cheese and allow to melt.
- Blend soup using a blender.
- Season to taste (depends how salty the blue cheese is) and serve piping hot.