butternut and cumin soup
Preparation time 10 minutes, Cooking time 40–45 minutes
2 tablespoons pumpkin seeds
1 kg (2 lb) butternut squash, peeled, deseeded and chopped
1½ tablespoons olive oil
1 teaspoon dried chilli flakes
2 teaspoons cumin seeds
1 onion, chopped
1 garlic clove, chopped
600 ml (1 pint) hot gluten-free vegetable stock
2 tablespoons natural yogurt
Heat a nonstick frying pan over a medium-low heat and dry-fry the pumpkin seeds for 2–3 minutes, stirring frequently, until slightly golden and toasted. Set aside.
Place the squash in a roasting tin, drizzle with 1 tablespoon of the oil and sprinkle with the chilli flakes and cumin seeds. Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 30–35 minutes until tender, tossing occasionally.
Heat the remaining oil in a saucepan, add the onion and garlic and fry for 3–4 minutes. Add the squash and stock and simmer for 5 minutes. Using a hand-held blender, blend the soup until smooth, adding more liquid to loosen, if necessary.
Ladle the soup into 4 bowls and serve topped with dollops of the yogurt and the toasted pumpkin seeds.
For roasted butternut & cumin salad, place the butternut squash, cut into wedges, in a roasting tin and add the oil and cumin seeds, omitting the chilli flakes. Roast as for Butternut & cumin soup. Toss the roasted squash with 75 g (3 oz) watercress, 12 halved cherry tomatoes, 50 g (2 oz) sugar snap peas and 1 cored, deseeded and sliced red pepper in a serving bowl. Drizzle with 2 tablespoons gluten-free low-fat dressing and serve. Calories per serving 172
|butternut and cumin soup|