Butternut Squash and smoked cheddar Soup
Ingredients
- 1 tbsp oil
- 1 onion roughly chopped
- 2-3 smoked garlic cloves chopped
- 1 butternut Squash peeled, chopped
- 800 ml vegetable stock
- 50 ml cream optional
- 50 g smoked cheddar grated (we used SuperValu smoked cheddar)
- 4 tbsp pine nuts
- 25 g butter optional
- salt and pepper
Method
- Drizzle some oil in a saucepan over medium heat.
- Add the onion, garlic and sauté for 2 minutes.
- Add the squash and sauté for a further 2 minutes or so. Season with salt and pepper.
- Add the stock and bring to the boil. Reduce the heat to medium and simmer for 15-20 minutes or until the vegetables are soft and tender.
- Remove from the heat and blend the soup with a handheld blender until smooth. Pour in the cream and some cheddar and season with salt and pepper. Add extra water if the soup is too thick.
- Swirl in some butter to add an extra flavour.
- In the meantime, in a small sauté pan over medium heat, without any oil, add the pine nuts. Cook them for a few minutes keeping an eye out on them until toasted. Remove and set aside.
- Serve the soup with the pine nuts and extra cheddar.
