Butternut Squash and Cheese Soup

BUTTERNUT SQUASH AND CHEESE SOUP

Having nearly picked all my butternut squashes that I have grown this year, so far having counted 20 it has certainly been a good year for them, much better in fact than my courgettes!  

Here is one recipe for soup that I just love, now that autumn is well and truly here its back to making lovely soups to warm us up.

 Ingredients:

Serves 4

900g butternut squash

1 tbsp oil

225g roughly chopped onions

2 garlic cloves, crushed

2 tsps ground cumin

1 tbsp ground coriander

275g potatoes, cut into small chunks

900ml vegetable stock

1 tsp cornflour

2 tbsp creme fraiche

Tabasco sauce, to taste

salt and freshly ground black pepper

175g grated cheese - I like to use Emmental or Gruyere cheese 

Crusty bread to serve

Method:

Cut the squash into large pieces.  Using a sharp knife, carefully remove the skin, wasting as little flesh as possible.  Scoop out and discard the seeds.  Chop the squash into small chunks.  

Heat the oil in a large saucepan and cook the onions and garlic for 3 minutes or until beginning to soften.

Stir in the spices and cook on a low heat for a further minute.

Add the chopped squash, potatoes and stock.  Bring to the boil and simmer for 15 minutes, or until the squash and potatoes are tender.

 

Blend the cornflour with 2 tbsps of water and add to the soup with the creme fraiche.  

Bring to the boil and simmer, uncovered for 3 minutes.  Adjust the seasoning and add Tabasco sauce to taste.

Ladle the soup into warm bowls and sprinkle the cheese on top.  Serve immediately with crusty bread to scoop up the melted cheese.

 

Wonderful!