Vegetarian
Comments 5

Butternut Squash Soup with Goats Cheese

It’s been a week of woolly jumper weather. British families up and down the country have had the “shall we put the heating on?” conversation at least three times. I’ve been wandering around the house a lot talking to my dog about how chilly I am, occasionally muttering “brr” as I put the kettle on.

This week has also been Freshers Week here in Brighton, and (I think) in all the University towns. I’ve previously ignored this week of the year, celebrating it by staying inside as much as possible, avoiding all the clubs and public transport.

This year though, I’m acknowledging it. This here recipe is a one pot meal, a cheap meal, and a really bloody easy meal. This one’s for you, students. All I ask in return is that you please, please keep the noise down on weekdays. I have to get up for work and the lady next door has a baby.

Butternut Squash     Butternut Squash

All you’re gonna need here is a big old pan and a whizzy machine of some kind – I use a stick blender, you can find them from just over a tenner on Amazon, a very worthy autumn investment. I mean that.

With this super cheap stick blender, you can make the silkiest, smoothest soup. It’s so good. It’s drinkable too, you could totally flask it up and take it to your lecture or your Tinder date or whatever it is you kids get up to (I say kids, I’m essentially the same age as you, I just don’t do anything.. ever).

Butternut Squash Soup

What takes it from good to amazing is the chunks of goats cheese. They’ll partially, but not entirely melt, so you’ll occasionally get a gorgeous cheesy mouthful. It’s quite a moment. If soup isn’t enough for you, I recommend serving with grilled cheese.

Serves 2

1/2 a medium sized butternut squash (400g), cubed
1 red onion, chopped roughly
2 cloves garlic, sliced
600ml organic vegetable stock
salt and pepper
1 tbsp olive oil

goats cheese to serve

  1. Heat the olive oil in a big, heavy bottomed pan and cook the squash, onion and garlic for 5 minutes.
  2. Pour in the stock, bring to the boil and then simmer for 30 minutes.
  3. Take the pan off the heat and whizz with your stick blender until smooth.
  4. Throw in some cubed goats cheese, get cosy, and get slurping.

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5 Comments

  1. Announcing Fall in style! Very nice! Pumpkin and butternut are the only things that make me like fall.. and hot chocolate! I am going to need loads of these to get to Xmas season!

  2. Pingback: Squash + Goats Cheese Welsh Rarebit | Cate in the Kitchen

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