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Butternut Squash and Goats Cheese Soup
Over a year ago
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Cook: 50 mins
Serves: 2
Ingredients
- 2 tablespoons olive oil
- 150g onion
- 1 teaspoon Garlic Puree
- 1 teaspoon dried sage
- 800g butternut squash
- 600ml vegetable stock
- 100g soft goats cheese
Accompaniment
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Method
-
1
Heat the oil, add the onion, cook fo 10mins until soft.
Add the garlic puree, sage and butternut squash, then cook gently for 10 mins, stirring occasionally
Add the stock, bring back to the boil, then cover and simmer for 20 mins or until the squash is tender
Stir in the crumbled goats cheese until melted
Blend until smooth, reheat gently, then season to taste and serve
Double up if want to freeze half
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