• 1 medium sized butternut squash
  • 4 cloves of garlic
  • Olive oil
  • 1 tsp turmeric
  • 1 tsp ginger
  • 100g Stilton cheese - crumbled
  • 2 sticks celery
  • 1 litre vegetable stock
  • Lemon juice (0.25 - 0.5 lemon)
  • Salt and freshly ground black pepper
  • 1 Bay leaf
  • 2 small sprigs of rosemary


  • STEP 1
    Slice the butternut squash lengthways. Spoon out and discard the seeds. Pour a little olive oil into each seed cavity and use a pastry brush to brush the oil liberally all over the cut surfaces. Place two whole garlic cloves into each cavity. Place the squash halves, cut surface up, on a baking tray, and bake for around 20 mins in an oven preheated to 180 deg C. The squash will start to brown very slightly.
  • STEP 2
    When the butternut squash has cooked, remove from the oven and allow to cool for a few minutes. Scoop out the softened flesh into a bowl. Squeeze the flesh of the garlic into the bowl as well (e.g. place on a slotted spoon and squeeze with another spoon to push the garlic brought the slotted spoon).
  • STEP 3
    Finely dice the onion and celery. Heat some olive oil in a pan, and cook the onion and celery until they start to brown. Add the butternut squash and garlic and cook for a couple of minutes before adding the stock. Stir, bring to the boil, then reduce the heat and simmer for 30mins. Add the turmeric, ginger, bay leaf and rosemary sprigs whilst the soup is simmering. Remove the bay leaf and rosemary sprigs, then blend to a smooth consistency with a hand blender. Add lemon juice and season to taste.
  • STEP 4
    When ready to eat, gently reheat (if made in advance) and stir in the Stilton. Keep stirring until fully melted and combined.
  • STEP 5
    Serving suggestions - add some toasted pumpkin seeds, and serve with warm crusty bread.

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