What I’ve done there is create possibly the worst food for me. Not in terms of nutrition or expenditure, but just because I have a bit of a lisp. And every time I take this into work, I’m forced to reply to queries as to what it is with a whole load of “th”s.
In every other way though, this soup is very, very good.
It’s no surprise to anyone that I get a bit giddy with food, and that the gourd family is the prime object of my affections. So when I spotted that New Covent Garden’s soup of the month was pumpkin, Stilton, and sage, I snapped it up and greedily snaffled it before they’d even announced it on social media.
And then I wanted more. Due to being A) inquisitive, and B) not made of money, I worked out the ratios from the packet and went on to make the best soup ever. The first time I used part butternut and part harlequin, but the second time was pure butternut and it was every bit as tasty. In fact, I’ve gone on to buy 3 more butternut squashes so I need never run out of them. Yep, I got weird looks at the checkout. Squash panic-buying is totally a thing.
The sweetness of butternut, the savoury touch of sage, and pure cheesiness from the Stilton combine to make a soup that’s truly comforting. A hug from the inside. It also doubles up perfectly as a sauce for pasta.
Additionally, it’s pretty cheap. One batch will cost less than £4* and provides six servings, which really puts the price of supermarket tubs of soup into perspective. If you chop the vegetables smaller, it’ll require less cooking time and therefore less fuel, too. It’s happy to be frozen, so can be made in advance and defrosted when you get out of the rain and need something quick, comforting and delicious. (I recommend these soup and sauce bags from Lakeland, which can stack in the freezer and be washed and reused.)
*Probably far, far less than this – I’m going by estimations and Waitrose prices.
Squash, Stilton, and sage soup
Serves 4-6
Ingredients
1 large onion, finely chopped |
Method
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Oh, that sounds delicious! Your photos are gorgeous too.
What a lovely combination, delicious.
This sounds good, sweet, savoury, herby and warming.
Sounds heavenly Hannah! I do love a bit of stilton but ashamed to admit I have never put it in a soup.
Nor had I before this! I wasn’t sure how cheese would melt into soup or if it’d go gloopy and weird – just blends right in though. If you put about 100g of it in it’s basically just cheese soup…it’s awesome.
I just had the NCG one for lunch, again! I don’t like Stilton, but it just works in this. Might have to whip this beauty up at the weekend.
I love pumpkin soup (which is what we call it here in Australia) and am always keen for a new flavour pairing – this sounds just lovely esp as we are in the midst of a wet autumn week