Butternut soup with red onion and goat’s cheese Recipe

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  • Vegetarian

serves:

4

Cost:

not

Prep:

20 min

Cooking:

25 min

Nutrition per portion

RDA
Calories 210 kCal 11%
Fat 10g 14%
  -  Saturates Arrayg 0%

This deliciously sweet and creamy soup makes an ideal warming light lunch or supper in winter – or serve it as a sure-to-please dinner party starter

Ingredients

  • 1tbsp olive oil
  • 1 red onion, finely sliced
  • 1tbsp chopped sage
  • 1 large butternut squash, peeled, deseeded and cubed
  • 2 garlic cloves, crushed
  • 700ml (1ΒΌ pint) vegetable or chicken stock
  • 100g (4oz) goat's cheese, crumbled

Method

  • Heat the olive oil in a large pan over a medium heat. Add the red onion and cook for 8 mins, until soft. Stir in the chopped sage and cook for 2 mins. Remove half the mixture from the pan and reserve.

  • Add the butternut squash and garlic to the pan. Cover and cook for 20 mins over a low heat, stirring occasionally, until soft.

  • Pour in the stock and turn up the heat. As soon as the soup boils, turn off the heat. Transfer to a blender and whizz until smooth.

  • Return the soup to the pan, adding a little water if you wish. Heat to a simmer, then pour into bowls and top with the reserved onion mixture and a little goat’s cheese.

More Recipe Ideas

Top Tip

If you prefer, you could substitute 1tbsp cream or plain yoghurt for the red onion and goat's cheese.