Butternut squash and stilton soup
5 minutes
25 minutes
Serves: 4 adults, generously
  • 1 small-ish butternut squash, diced into 1inch chunks
  • 2 stalks celery, diced small
  • 2 carrots, diced small
  • 1 onion, diced
  • 3 cloves garlic, crushed
  • 2 tablespoons Olive oil
  • 700 - 800ml veg stock (depends on how thick you want it)
  • 100 g stilton, crumbled or diced
  • Pepper and a little salt
  • Normal instructions:

Soften the garlic, onion, carrots and celery in a little oil over a medium heat for about 5-10 minutes, until very soft. Add the diced squash and cook for a further few minutes. Now pour in the hot stock. Let it come to boil then simmer for about 20 minutes, or until all vegetables are cooked through. Time to add the cheese. Just crumble in and stir. Whizz using a blender of some sort. Eat with crunchy croutons!


Schedule this meal:

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Picture of Rachel Brady.

Hi! I’m Rachel Brady and I am a family food blogger. My blog, Well Worn Whisk, is all about helping mums (and dads) cook delicious meals from scratch for their family - without too much stress, faff or bother. My recipes are really quick (or really slow but quick to prepare), wholesome, diverse and hopefully delicious.

Learn more about Rachel on her blog.