Winter Squash Soup

2 lb peeled and diced butternut squash

5 cups (about) rich chicken stock

1 tbs salt

1 tsp white pepper

½ cup blue cheese

• Place squash in a heavy pen. Add enough stock to barely cover it.

• Simmer over medium-low heat until very tender, about half-an-hour.

• Place the squash into a blender (in batches, if necessary) with some of the liquid and blend until super smooth.

• Remove it from the blender into the saucepen and season it with salt and pepper to taste.

• Adjust the soup to desired consistency by adding the cooking liquid. I like it to be thick enough to hold its shape in a spoon.

• Plate it and garnish it with blue cheese. (I recommend English Stilton.)

Serves six.