Saturday, June 22, 2024
HomeFoodCore blimey: Bramley & butternut squash soup with gorgonzola cream

Core blimey: Bramley & butternut squash soup with gorgonzola cream

Apples and pears as you’ve never eaten them before, in a savoury tray bake, a stunning squash soup and in a spectacular, yet simple tart

The combination of the Bramley apples and autumnal colour makes this soup perfect for when the colder months set in   The combination of the Bramley apples and autumnal colour makes this soup perfect for when the colder months set in  

The combination of the Bramley apples and autumnal colour makes this soup perfect for when the colder months set in  

Serves 8

25g (1oz) butter1 onion, peeled and diced1kg (2lb 4oz) butternut squash, diced600g (1lb 5oz) Bramley apples, peeled, cored and diced750ml (1¼pt) chicken stockSalt and freshly ground black pepper

For the gorgonzola cream

100g (3½oz) gorgonzola100ml (3½fl oz) double creamA little milkBlack pepper8 sage leaves

Heat the butter in a large pan and fry the onion until tender. Add the butternut squash and apple. Pour the stock over and season. 

Bring to the boil and simmer for 15-20 minutes, until the squash is tender. Cool slightly, transfer to a blender and purée until smooth.

In a bowl, mash the gorgonzola with the cream and milk. 

Reheat the soup and serve with 1tbsp of gorgonzola cream stirred through. Garnish with black pepper and a sage leaf.  

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