Pieday Friday Recipe – Butternut Squash & Stilton Soup


After my trip to the Maple Farm produce shop last weekend saw me bringing home a locally-grown butternut squash, I decided that the best way for me to cook the squash was to roast it and turn it into a tasty smooth soup. So I followed the farmer’s instructions to scrub the skin of the butternut squash, cut into 4 and scoop out the seeds before roasting for around 30 minutes until the flesh was soft – kind of like roasting a sweet potato. I sprayed the squash with Fry-light before roasting but you could drizzle with a little olive oil if you prefer.

I then scooped the flesh out of the skin (I tried the skin and it was a little too tough, and would have left stringy bits in my soup!) and blended it with a pint of vegetable stock, 3 tablespoons of cream cheese and around 30g of stilton (any blue cheese would be lovely). The butternut squash soup ended up being super-smooth and creamy, and was delicious with a little seasoning and a crumbling of blue cheese on top, lush!


Let me know if you give this recipe a go yourself, and keep an eye out for more soup recipes on the blog soon (it must be that time of year again!)

Author: Cassiefairy

Cassie is a freelance writer with a Masters degree in lifestyle promotion studies. She loves to 'get the look for less' so regularly shares thrifty fashion posts, DIY interior design ideas and low-cost recipes on her blog.


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  18. That sounds and looks delicious! Might have to try it! 🙂

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