We ate this delicious butternut squash soup with some locally made blue cheese from our Scottish farmers market. It was lovely served with some of my homemade apple and cheddar cheese soda bread. What a cheesy feast!
The recipe is also very easy to make and you can throw together all the ingredients in a flash. I used fresh butternut squash but if you had a bag of frozen squash that’s going to cut the prep time even more. The blue cheese is an essential element as it adds the perfect tangy creamy taste but some strong cheddar would work well on top also.
Butternut Blue Soup Recipe
1 tbsp of butter
1 half of a large butternut squash chopped into large cubes
1 large onion chopped
1 garlic clove chopped
1 fresh or dried bay leaf
vegetable stock cube or fresh stock
blue cheese or cheddar
Add the butter to the soup pan and melt. Add the squash, onion, garlic and stir fry for a few minutes until slightly softened. Add the bay leaf and around 1 ltr and a half of stock, just so you cover the vegetables and a little more.
Leave to simmer for 20mins or until squash is really soft. Mash with a potato masher or puree in a blender for a smooth soup. I like to mash it as it gives it some texture.
Serve in bowls and crumble on your cheese of choice, leave to melt for a moment and serve with some delicious dipping bread.
I also added a splash of hot sauce on the top and it worked perfectly.
Our blue cheese was sourced from the Devenick Dairy, Aberdeenshire. We bought it at the local farmers market along with several others and some crackers as part of their monthly offer. They were delicious and I particularly loved the Camembert with some fresh sauerkraut. Delicious!
Check them out at the link below, they also have an online shop: