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Roasted squash and apple soup with Stilton

This roasted squash and apple soup with Stilton is an ideal winter-warmer. You can drink it too, so take it with you in a thermos on winter trips and walks or serve it at parties as a warming-up appetizer.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 small butternut squash
  • 1 large green apple apple
  • 1/2 tsp ground cinnamon
  • 2 Tbsp olive oil
  • 1 large leek
  • 1 celery stalk
  • 500 ml vegetable stock
  • 50 g Stilton cheese
  • 1-2 Tbsp natural yoghurt
  • Chili flakes optional

Method
 

  1. Preheat the oven to 200°C.
  2. Peel and deseed the squash then dice it into bite-sized chunks. Core the apple and cut it into wedges.
  3. Put the squash and apple chunks on a baking tray then toss with the cinnamon and 1 Tbsp olive oil. Season and roast for 30 minutes, until tender and golden.
  4. Meanwhile, slice the leek and celery. Heat the remaining oil in a large pan and gently cook the sliced vegetables until soft. This will take about 10 minutes.
  5. Add the roasted squash and apple to the leek & celery, pour in the stock and. Bring to the boil, simmer for 5 minutes, then blend until smooth - add water until you get the consistency of creamy, smooth soup. Season to taste and heat it up again.
  6. Mix the Stilton with enough yoghurt to get a thick, creamy consistency.
  7. Serve the soup in mugs or bowls with a spoonful of creamy Stilton and a pinch of dried chilli flakes if you like.