This recipe will make a tasty soup which serves 4
Roasted Butternut Squash Soup Recipe with dukkah
This delicious squash soup has the added flavour from Steenbergs organic dukkah along with acrunch from toasted sunflower seeds.
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 |
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).
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