Creamy butternut squash soup with Džiugas cheese
Another winter soup recipe to help use up your stash of home grown butternut squashes or pumpkins, this one comes courtesy of Džiugas cheese.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 500g butternut squash (or pumpkin) flesh, peeled, deseeded and cut into cubes
- 1 large potato, peeled and cubed
- 100 ml double cream
- 2 cloves garlic, peeled and crushed
- sea salt and Freshly ground black pepper
- 4 tablespoons of finely grated Džiugas cheese
garnish
- 4 tablespoons of a mixture of toasted sunflower seeds, pumpkin seeds and sesame seeds
- 1 tablespoon olive oil
- 2 slices of sliced white bread, toasted and cut into strips
Method
- Put the chopped squash flesh and cubed potatoes into a large pan and just cover with water.
- Season with salt and black pepper, bring to the boil and simmer for 20 minutes or until the vegetables have been softened.
- Meanwhile, gently fry the toast fingers in olive oil.
- Blend the soup with a stick blender or a food processor.
- 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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