Pilgrim's Choice Cheese and Butternut Squash Soup

This simple soup is a winner for the autumn months. Make it with butternut squash or pumpkin, an onion, a pinch of cumin seeds or ground cumin to spice it up and some finely grated Pilgrims Choice Mature Cheddar. It's topped with a piece of toasted French bread, with more grated cheese.

 

Serves 6
Suitable for vegetarians

Ingredients

25g (1oz) butter
1 large onion, chopped
1/2 tsp cumin seeds or ground cumin
1 medium butternut squash or 1 small pumpkin (about 500g / 1lb 2oz when peeled and deseeded), chopped into chunks
1 red pepper, deseeded and chopped
2 vegetable stock cubes, dissolved in 750ml (1 1/4 pints) hot water
150ml (1/4 pint) milk
110g (4oz) Pilgrims Choice Mature Cheddar cheese, finely grated
2 tbsp chopped fresh parsley or chives
Salt and freshly ground black pepper, to season
6 slices French bread

 

Method

1 Melt the butter in a large saucepan and fry the onion gently for about 3 minutes, until soft, but not brown. Stir in the cumin seeds or ground cumin.

2 Add the butternut squash or pumpkin, red pepper and vegetable stock. Heat until the mixture is just simmering, then turn the heat to low and cook gently for about 20 minutes, partially covered, until the vegetables are soft and tender.

3 Transfer the mixture to a blender or food processor and blend for about 15 - 20 seconds, until smooth.

4 Return the mixture to the saucepan and add the milk, half the cheese and the parsley or chives. Stir thoroughly and reheat. Taste and adjust the seasoning. Meanwhile, toast the French bread lightly.

5 Ladle the soup into warmed bowls, and pop a slice of toasted French bread on top. Sprinkle with the rest of the cheese. Add a little more ground black pepper, then serve.

Cook's tips: If you're not keen on red pepper, leave it out - the soup will still taste wonderful. It keeps for up to 3 days in the fridge, or freeze it for up to 3 months.

 

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