Creamy butternut squash soup with Džiugas cheese

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Creamy butternut squash soup with Džiugas cheese
Creamy butternut squash soup with Džiugas cheese
Servings:Serves 8
Calories per serving:161
Ready in:35 minutes
Prep. time:10 minutes
Cook time:25 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:1st November 2015
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Another winter soup recipe to help use up your stash of home grown butternut squashes or pumpkins, this one comes courtesy of Džiugas cheese.


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Ingredients

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garnish

Method

  1. Put the chopped squash flesh and cubed potatoes into a large pan and just cover with water.
  2. Season with salt and black pepper, bring to the boil and simmer for 20 minutes or until the vegetables have been softened.
  3. Meanwhile, gently fry the toast fingers in olive oil.
  4. Blend the soup with a stick blender or a food processor.
  5. Add the double cream and crushed garlic and simmer for a further 5 minutes.

Serving suggestions

Serve garnished with Džiugas cheese, toasted seeds and toast fingers.

Chef's notes

If you cannot obtain Džiugas cheese, Parmesan is a good equivalent.

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