Ingredients

900g

butternut squash

40g

butter (or vegan block)

350g

potatoes

1.2 litre

vegetable stock (organic stock powder)

100ml

single cream (or coconut cream)

1 tsp

organic Dukkah

Steenbergs Organic Salt

Steenbergs Organic Black Pepper

3 tbsp

organic sunflower seeds

This recipe will make a tasty soup which serves 4

Method

Preheat oven to 160oC/325oF/Gas Mark 3
Cut butternut squash in half. Scoop out the seeds and discard. Place the squash halves in a roasting tin and dot with half the butter, Bake for about an hour until softened and browning.
Toast the sunflower seeds by putting them into a frying pan over high heat.
Melt the remaining butter, add the potatoes and stock and simmer for about 20 minutes, until the potatoes are cooked.
Scoop out the flesh of the squash and puree with the potato mixture (don't drain them in the sink!) in a liquidiser. Pour the pureed ingredients into a clean pan, add the cream, and add salt and pepper to taste. Reheat gently. Serve scattered with sunflower seeds (optional).