Ingredients
250ml/10fl oz chicken stock (vegetarians can substitute vegetable stock)
½ butternut squash, peeled and finely chopped
100ml/3½fl oz double cream
110g/4oz gorgonzola
salt and freshly ground black pepper
1 tbsp fresh chives, trimmed at each end, to garnish
Method
1. Heat the chicken stock in a large saucepan and bring to the boil. Reduce the heat and add the squash. Simmer for 15 minutes, or until very tender.
2. Add the cream and blue cheese and stir, until the cheese has completely melted.
3. Remove soup from the heat, and let cool for four minutes. Place into a food processor and blend until smooth. Season, to taste with salt and freshly ground black pepper.
4. To serve, return the soup to the saucepan and bring to a simmer. Pour into a bowl and garnish with the chives.
