Butternut Squash and Chilli Soup

Serves 4

METHOD:

Recipe by Paul Robinson, chef and tutor at the Grimsby Institute.

1. Pan-fry the squash seeds, then place to one side to use as garnish later.
2.  Melt the butter in a deep pan, and then add the chilli, garlic, carrots and onions.
3. Once they are softened add the squash then cover with vegetable stock.
4. Bring to the boil then allow to simmer until the squash softens.
5. Place The Laughing Cow cheese into the soup and blend until smooth.
6. Season the soup and serve, garnishing with the pan-fried squash seeds.

INGREDIENTS:

100g The Laughing Cow
1 butternut squash (peeled, deseeded and diced – note, do not discard the seeds)
1 carrot (peeled and diced)
1 clove of garlic (finely chopped)
1 red chilli
2 litres of vegetable stock
25g butter
1 onion (finely diced)
Salt and white ground pepper