Butternut Squash Soup + Boursin Blue Cheese | Boursin Cheese
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Recipe

Hearty Roasted Butternut Squash Soup

with Boursin Blue Cheese Flavour

Warm, comforting, and deeply flavorful, this Hearty Roasted Butternut Squash and Boursin® Blue Cheese Flavour Soup is the perfect cozy bowl. Roasted butternut squash, garlic, and vegetables are blended into a thick, velvety base, then enriched with chunks of Boursin® Blue Cheese Flavour, stirred in until fully melted and silky. Finished with a drizzle of Boursin® Blue Cheese Flavour cream and a garnish of cracked pepper, fresh thyme, or roasted nuts, this soup is both nourishing and indulgent.

View the Ingredients List

  • Level medium

  • Prep time 15 MIN

  • Cook time 60 MIN

  • Total time 75 MIN

Directions

Your Turn To Create

Roast The Veg
  • Heat oven to 200°C (180°C fan).
  • Add squash, onions, to a large roasting tray.
  • Drizzle with olive oil, season, toss well.
  • Add thyme and cut the garlic bulb.
  • Roast 45 minutes, turning once, till deeply roasted, and caramelised.
Blend Into Thick Soup
  • Squeeze roasted garlic from skins.
  • Transfer roasted veg to a large pot or blender.
  • Add 500 ml stock and blend until very smooth.
  • Return to the pot and gently heat.
Incorporate The Boursin®
  • Reduce heat to low.
  • Break the Boursin® into chunks and stir in gradually until fully melted and silky.
  • Taste and finish with Boursin® Blue Cheese Flavour Cream (recipe below).
For Boursin® Blue Cheese Flavour Cream
  • Add the cream to a small saucepan and heat gently (do not boil).
  • Crumble in the Boursin® and whisk until fully melted and smooth.
  • Add milk a little at a time until you reach a pourable but thick consistency (like single cream).
  • Taste and add pepper if required.
  • Keep warm on very low heat until serving.
To Serve
  • Spoon or drizzle over hot soup just before serving.
  • Swirl with the back of a spoon or a skewer for a marbled look.
  • Finish with cracked pepper, thyme, or toasted nuts.
  • Makes 4 Servings

  • FOR THE SOUP

  • 150 g Boursin Blue Cheese Flavour

  • 1 large butternut squash, peeled, deseeded & cubed

  • 2 large onions, cut into wedges

  • 1 whole garlic bulb, top sliced off

  • 2–3 tbsp olive oil

  • 1/2 tsp black pepper

  • 1 tsp dried thyme or 3–4 fresh sprigs

  • 750 ml vegetable stock (start low for thickness)

  • FOR THE BOURSIN BLUE CHEESE FLAVOUR CREAM

  • 75 g Boursin Blue Cheese Flavour

  • 100 ml double cream

  • 1–2 tbsp milk

  • Freshly ground black pepper

  • 1/2 tsp lemon juice

  • White pepper

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