Preparation 15 minutes
Cooking 50 minutes
100g Leerdammer Original Block, grated
1 medium butternut squash
1 small onion
3 tbsp olive oil
3 sprigs fresh thyme, stripped
1 pear (cut into quarters)
6 slices of French bread for the croutons
300ml vegetable stock
150ml double cream
- Set oven to 180°C/Fan 160°C/Gas Mark 4. Peel the squash
and cut into chunks, discarding the seeds. Peel and dice the onion.
Place the squash and onion in a baking dish and drizzle
with 2 tbsp olive oil. Season lightly and sprinkle with the thyme.
Roast for 30 minutes or until the squash is almost tender. Cut the pear into quarters and remove the core. Place on top of the squash and return to the oven for a further 15 minutes until the pears and squash are very tender.
- Meanwhile brush the slices of French bread with the last 1 tbsp olive oil and grill lightly on both sides until golden to create croutons.
- Reserve 2 pear quarters and dice them. Place the remaining pear quarters and squash in a food processor with half the stock and purée until smooth. Pour into a large saucepan and add the remaining stock. Bring to the boil, then add the cream and most of the Leerdammer. Stir until the Leerdammer has just melted. And then scatter the croutons and remaining cheese on top.
- Grill until just melting then add the diced pears and serve.
Tip! Why not try Leerdammer Lightlife or Mature Block as an alternative?