Butternut Blue Cheese Soup Courtesy Of: Matthew Horn, Algonquin College Butternut Blue Cheese Soup 8 servings 2 kg Butternut squash 2 Medium sized onions Chicken or Vegetable stock Butter 50 g Blue Cheese Salt and pepper to taste Peel and core the squash and cut into a large dice and slice onion thinly. Melt butter over a medium to high heat and sweat the onions until they are almost transparent. Add the squash to the onions and sweat for two minutes. Add enough stock to cover onions and squash. Bring to a boil and then lower the temperature and simmer till squash is soft. Strain the soup (reserve liquid from soup). Puree the soup and add back in the reserved liquid until desired consistency is reached. Crumble the blue cheese in the blender with the soup still in it and puree the mixture. Put the soup back in the pot and bring to a boil, add salt and pepper to taste.