Creamy butternut squash soup with Džiugas cheese: Difference between revisions
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Revision as of 17:26, 2 November 2015
| Creamy butternut squash soup with Džiugas cheese | |
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| Servings: | Serves 8 |
| Ready in: | 35 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 25 minutes |
| Difficulty: | 
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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.
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 Diugas 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.