Core blimey: Bramley & butternut squash soup with gorgonzola cream
Apples and pears as you’ve never eaten them before, in a savoury tray bake, a stunning squash soup and in a spectacular, yet simple tart
The combination of the Bramley apples and autumnal colour makes this soup perfect for when the colder months set in
Serves 8
- 25g (1oz) butter
- 1 onion, peeled and diced
- 1kg (2lb 4oz) butternut squash, diced
- 600g (1lb 5oz) Bramley apples, peeled, cored and diced
- 750ml (1¼pt) chicken stock
- Salt and freshly ground black pepper
For the gorgonzola cream
- 100g (3½oz) gorgonzola
- 100ml (3½fl oz) double cream
- A little milk
- Black pepper
- 8 sage leaves
Heat the butter in a large pan and fry the onion until tender. Add the butternut squash and apple. Pour the stock over and season.
Bring to the boil and simmer for 15-20 minutes, until the squash is tender. Cool slightly, transfer to a blender and purée until smooth.
In a bowl, mash the gorgonzola with the cream and milk.
Reheat the soup and serve with 1tbsp of gorgonzola cream stirred through. Garnish with black pepper and a sage leaf.