Broccoli, Pumpkin (or Squash) and Stilton Soup
Take a break from getting all worked up about the internet (based on my posts saying you should get all worked up about the internet) and enjoy my wondrous culinary discovery!
1 kg of pumpkin (or butternut squash), peeled and de-seeded (peeled weight)
1 crown of broccoli
100g of Stilton cheese
2 teaspoons of grated ginger
4 vegetable Oxo stock cubes, made up to 750ml of stock
2 pinches of cinnamon
Ground black pepper to taste
Boil the squash in the stock and leave to simmer for a good 10 minutes in a large pan. Add the broccoli and cook for 10 more minutes until the squash and broccoli is tender, adding pepper to taste.
Use a hand blender to blend the squash and broccoli. Put back onto the hob and crumble the Stilton into the soup. Add 2 pinches of cinnamon and stir until the cheese melts into the soup.