December Recipe Winter Squash and Stilton creamy soup with Brussel Sprouts.

Serves 4

Ingredients:

Winter Squash, (round and orange variety) 4 each

Stilton Cheese 80g

Brussel Sprouts 8 each

Garlic (diced) ½ a clove

White Onions (diced) 1 medium

Shallots (diced) 1 each

Unsalted Butter 30g

Chicken Stock 500ml

Cooked Baking Potato (diced) 1 each

Double Cream 100ml

Ground Nutmeg 2 pinches

Table Salt 2 pinches

White Ground Pepper 1 pinch

Crack Black Pepper 1 pinch

Method:

Cut the top of each squash in order to form a nice lid and scoop them out. Discard the seeds and reserve the flesh. Blanch the whole squash in salty water for a few minutes. Drain and reserve.

In a large thick saucepan, melt the butter and sweat the onions, garlic and shallots on a medium heat. Add the chicken stock, the cooked diced potato and the flesh of the squash.

Bring to simmer and cook for 20 to 25 minutes, add half of the Stilton and blitz with a hand blender. Pour the double cream at the end and season to taste.

Shallow fry face down the squash "cup" to give them a bit of colour.

Fill up each squash with the hot soup and garnish with blanch Brussel Sprout leafs; crumble the stilton cheese and add a pinch of crack black pepper.

Enjoy!