Cheddar & Butternut Squash Soup
Cam wrth Gam
CYNHWYSION RYSÁIT
- 1kg butternut squash, peeled and cut into chunks
- 1 white onion finely chopped
- 450ml chicken or vegetable stock
- 200ml single cream or milk
- 100g grated Dragon mature cheddar
- 50g Dragon butter
- 2tsp. brown sugar
- Pinch cayenne pepper
- Sea salt & freshly ground pepper to taste
- 1tbsp. chopped chives
CYFARWYDDIADAU RYSÁIT
- In a large saucepan, fry the onion in butter for 1-2 minutes, add squash and stir for 1 minute
- Add stock and sugar then bring to a boil, reduce heat to medium and simmer until squash is soft and cooked through (approx. 15 mins)
- Remove from the heat and allow to cool. Using a blender, purée until smooth
- Return the soup to the saucepan and place over medium low heat. Stir in the cream, cheddar and seasoning
- Stir the soup until heated through but do not boil. Sprinkle with chopped chives and serve hot
- Delicious with extra cheese sprinkled over and a chunk of granary or walnut bread