Butternut squash soup


Serves four

For the soup

  • 3 tbsp U:Me Vegetable & Olive Oil blend
  • 1kg butternut squash
  • 2 shallots peeled and thinly sliced
  • 75g unsalted butter
  • 500ml vegetable stock
  • 150ml double cream
  • 1/2 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


Preheat the oven to 180˚c.

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.

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 5 minutes.

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

Wash the reserved seeds, removing any left-over squash. Plate into the bowl, add the chilli powder, U:Me oil and seasoning, mix well and place onto a baking sheet and roast for 8 minutes.

For the croutons, cut the baguette into 8, 2cm thick rounds and cover both sides with the U:Me oil, place on a baking sheet and roast for 10 minutes. Add the crumbled Stilton to each round and place back in the oven for 5 minutes to melt.

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