Creamy butternut squash soup with Džiugas cheese: Difference between revisions
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|title=Creamy butternut squash soup with Džiugas cheese | |title=Creamy butternut squash soup with Džiugas cheese recipe | ||
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|description=Another winter soup recipe to help use up your stash of home grown butternut squashes or pumpkins, this one comes courtesy of Džiugas cheese | |keywords=#toasted #simmer #oliveoil #doublecream #soup #squash #stickblender #potatoes #help #parmesan #sunflowerseeds | ||
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|description=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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|TotalCalories = 1294 | |||
|PortionCalories = 161 | |||
|DatePublished=1st November 2015 | |||
|Author=Chef | |||
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|Servings = Serves 8 | |Servings = Serves 8 | ||
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|PrepTime = 10 minutes | |PrepTime = 10 minutes | ||
|CookTime = 25 minutes | |CookTime = 25 minutes | ||
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===Chef's notes=== | ===Chef's notes=== | ||
If you cannot obtain [[:Category:Džiugas cheese recipes|Džiugas cheese]], [[Parmesan]] is a good equivalent. | If you cannot obtain [[:Category:Džiugas cheese recipes|Džiugas cheese]], [[Parmesan]] is a good equivalent. | ||
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Revision as of 17:25, 6 November 2015
| 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: | 
|
| Recipe author: | Chef |
| First published: | 1st November 2015 |
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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#toasted #simmer #oliveoil #doublecream #soup #squash #stickblender #potatoes #help #parmesan #sunflowerseeds