Another winter soup recipe to help use up your stash of home grown butternut squashes or pumpkins, this one comes courtesy of 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

Best recipe review

Cheesey soup


..or soupy cheese - your call?



Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe



  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.

Browse Cookipedia's recipes with Pinterest

Almost all of Cookipedia's recipe pictures have now been uploaded to Pinterest which is a very convenient way to browse through them, all in one huge board, or by individual categories. If you're a Pinterest user you'll find this feature useful.

#toasted #simmer #oliveoil #doublecream #soup #squash #stickblender #potatoes #help #parmesan #sunflowerseeds