Butternut squash soup with blue cheese

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

Dietary Vegetarian

From Ready Steady Cook

Method

Heat the oil in a saucepan. Add the squash and sautÃ© for 2-3 minutes over a low to medium heat.
Add the garlic and shallot and cook for a further minute.
Add the stock and chopped tomato to the pan, bring to the boil and reduce the heat to simmer for 8-10 minutes, until the squash is soft.
Remove the pan from the heat and add the blue cheese. Blend with a hand blender and then pass through a sieve into a bowl.
Ladle the soup into serving bowls and serve.

Â¼ butternut squash, peeled and cut into cubes

1 garlic clove, finely chopped

Â½ shallot, finely chopped

1 tomato, finely chopped

2 tbsp vegetable oil

290ml/Â½ pint vegetable stock

40g/2Â½oz blue cheese

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