roasted butternut and cashew soup
Preparation time 10 minutes, Cooking time 25 minutes
1 kg (2 lb) butternut squash, peeled, deseeded and chopped into 1 cm (½ inch)
2 tablespoons olive oil
1 tablespoon chopped sage
2 tablespoons pumpkin seeds
1 onion, chopped
1 garlic clove, chopped
½ tablespoon mild curry powder
2 tablespoons cashew nuts
600 ml (1 pint) hot gluten-free vegetable stock
8 tablespoons natural yogurt
salt and pepper
Place the squash in a roasting tin and toss with 1 tablespoon of the oil and the sage. Place in a preheated oven, 220°C (425°F), Gas Mark 7, for 18–20 minutes until tender and golden.
Meanwhile, heat a nonstick frying pan over a medium-low heat and dry-fry the pumpkin seeds for 2–3 minutes, stirring frequently, until golden brown and toasted. Set aside.
Heat the remaining oil in a saucepan, add the onion and garlic and cook for 4–5 minutes until softened. Stir in the curry powder and cook for a further minute, stirring.
Add the roasted squash, cashews and stock and bring to the boil, then reduce the heat and simmer for 3–4 minutes. Stir in the yogurt. Using a hand-held blender, blend the soup until smooth. Season to taste.
Ladle the soup into 4 bowls and serve sprinkled with the toasted pumpkin seeds.
For butternut & sage colcannon, cook 750 g (1¾ lb) peeled, deseeded and chopped butternut squash and 300 g (10 oz) peeled and chopped potatoes in a saucepan of boiling water for 12–15 minutes until tender. Meanwhile, cook ½ shredded Savoy cabbage in a separate pan of boiling water for 4–5 minutes, then drain and keep warm. Meanwhile, poach 4 eggs as for Asparagus with poached eggs. Drain the squash and potatoes, then mash in the pan with 1 tablespoon natural yogurt, 1 tablespoon chopped sage and 25 g (1 oz) butter. Season well and stir in the cabbage. Serve topped with the poached eggs. Calories per serving 300
|roasted butternut and cashew soup|