Butternut squash soup with Stilton croutons

This recipe for butternut squash soup from U:Me is a lovely, creamy dish – perfect to warm you up on a cold winter’s day.

(SERVES 4) Ingredients For the soup:

● 1kg butternut squash

● 3 tbsp U:Me Vegetable & Olive Oil blend

● 2 shallots peeled and thinly sliced

● 75g unsalted butter

● 500ml vegetable stock

● 150ml double cream

● ½ tsp mild chilli powder

● Sea salt and black pepper For the Stilton croutons:

● 2 tbsp U:Me Vegetable & Olive Oil blend

● 100g Stilton cheese, crumbled

● 1 baguette

METHOD

1. Preheat the oven to 180C/ 160 Fan/350F/Gas Mark 4.

2. Peel and de-seed the butternut squash (keeping the seeds) and dice into cubes. Place the squash into a mixing bowl, pour over 2 tbsp of the U:Me oil, season generously and mix well. Tip into a baking dish and roast for 45-50 minutes until softened and starting to take on some colour.

3. Heat the remaining 1 tbsp U:Me oil and butter over medium heat and gently sweat the shallots with some seasoning until translucent, add the stock, bring to a simmer and cook for five minutes.

4. Transfer to a blender with the cooked squash, cream and blend until smooth, pass through a fine sieve and season to taste. Keep warm.

5. Wash the reserved seeds, removing any leftover squash. Plate into the bowl, add the chilli powder, U:Me oil and seasoning, mix well and place on a baking sheet and roast for eight minutes. For the croutons:

1. Cut the baguette into eight, 2cmthick rounds and cover both sides with the U:Me oil, place on a baking sheet and roast for 10 minutes.

2. Add the crumbled Stilton to each round and place back in the oven for five minutes to melt.

3. Serve the soup in bowls, add two croutons and a sprinkle of squash seeds.