Ingredients

Steps

• Heat the vegetable oil in a saucepan.
• Sauté the butternut squash cubes for 2 to 3 minutes over low to medium heat.
• Add the finely chopped garlic and shallot and cook for one additional minute.
• Pour in 290ml of vegetable stock and the chopped tomato.
• Bring the liquid to a boil then simmer for 8 to 10 minutes until the squash is soft.
• Add the blue cheese and blend the mixture until smooth using a hand blender.
• Pass the soup through a sieve and serve in bowls.