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.

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

Best recipe review Cheesey soup 4/5 ..or soupy cheese - your call? Carla

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

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.

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