Yesterday I went to the dentist and stupidly didn’t eat beforehand. I got home famished but too sore to chew. Solution? Leftover home-made butternut squash soup. It was so comforting a meal I feel the need to share the recipe here…

Chiara’s Butternut Squash Soup

1 small butternut squash – peeled and chopped into small chunks

1 small red onion – peeled and roughly chopped

1 large or 2 small carrots – peeled and roughly chopped

3 Laughing Cow (or equivalent brand) cheese triangles

1 to 2 pints of vegetable stock (depending on how thick a soup you want it)

Generous glug (roughly 5 tablespoons) of extra virgin olive oil

Salt and pepper to taste

Method: Pour the olive oil into a deep pot and start heating gently. Quickly add the chopped onions with a generous sprinkle of salt and pepper, and sauté for a few minutes till the onions become translucent. Add the chopped squash and carrots and mix well with the oil and onions. Add enough stock so the vegetables are covered and bring to the boil. Leave to simmer until the squash and carrots are very tender. Then transfer the contents of the pot to a blender and blend still smooth. Add the Laughing Cow triangles and blend again. Add more stock if necessary if the consistency is too thick – you want it creamy. Add more salt and pepper to taste and serve it up in a bowl (with crusty bread if sore teeth aren’t an issue!).

Tip: I have been known to sprinkle crumble goats cheese, Boursin cheese or grated parmesan cheese on top – with a little parsley for garnish. Adds a nice touch.

Bon appetit!

Chiara Priorelli, Publicity Manager (and in-house foodie)