If you’re using up some roasted squash, you may be able to halve the ingredients below, assuming that your squash quantities are a little lower. To be honest, you can’t really go wrong if you add the grated cheese gradually and keep tasting.
Ingredients (makes a big batch for 4-6 people)
- 1 squash weighing approx 1.5kg, peeled, deseeded and chopped into chunks
- 2 medium onions, chopped
- Handful of fresh thyme leaves (picked off the stalk)
- 100g cheddar, grated
- Veg stock
- Knob of butter
- Splash of single cream
Method:
- First, put the squash in a roasting pan, drizzle oil over them and season with salt before roasting them for approx 30-40 mins at 200c. You want them to be soft enough to easily slide a knife into, but not turning brown at the edges.
- Once the squash is roasted, remove from the oven.
- Warm some oil and a knob of butter in a heavy based pan. Add the onion and gently cook until the onion is translucent, but not brown.
- Once the onion is translucent, add the squash and cover with veg stock.
- Bring to the boil and simmer for 10-15 minutes.
- Remove from the heat, add half the thyme leaves and use a blender to liquidise the soup.
- Add the cheddar and return to a low heat. Whisk until the cheese has fully melted into the soup.
- Add a splash of cream, season with sea salt and add the final half of thyme leaves and serve.