After my trip to the Maple Farm produce shop last weekend saw me bringing home a locally-grown butternut squash, I decided that the best way for me to cook the squash was to roast it and turn it into a tasty smooth soup. So I followed the farmer’s instructions to scrub the skin of the butternut squash, cut into 4 and scoop out the seeds before roasting for around 30 minutes until the flesh was soft – kind of like roasting a sweet potato. I sprayed the squash with Fry-light before roasting but you could drizzle with a little olive oil if you prefer.
I then scooped the flesh out of the skin (I tried the skin and it was a little too tough, and would have left stringy bits in my soup!) and blended it with a pint of vegetable stock, 3 tablespoons of cream cheese and around 30g of stilton (any blue cheese would be lovely). The butternut squash soup ended up being super-smooth and creamy, and was delicious with a little seasoning and a crumbling of blue cheese on top, lush!
Let me know if you give this recipe a go yourself, and keep an eye out for more soup recipes on the blog soon (it must be that time of year again!)