Butternut Squash Soup with Gluten-Free Oatcakes
A warming and creamy butternut squash soup paired with crunchy, homemade gluten-free oatcakes. A cozy and satisfying dish for chilly days.
Equipment
- mixing bowl
- baking sheet
- Rolling Pin
- wire rack
Ingredients
For the Soup:
- 25 g unsalted butter
- 1 medium onion chopped
- 700 g butternut squash chopped into 2 cm cubes
- 275 ml milk
- 725 ml vegetable stock
For the Oatcakes:
- 350 g gluten-free pinhead oatmeal
- 150 g gluten-free plain flour
- 1 tsp gluten-free baking powder
- 2 tsp caster sugar
- 150 g unsalted butter melted
- Cold water to mix
Instructions
For the Soup:
- Melt the butter in a pan, then add the chopped onion and cook until soft.
- Add the butternut squash, stirring everything together.
- Season with salt and pepper.
- Cover the pan and keep the heat low to allow the vegetables to sweat gently for 10 minutes, releasing their juices.
- Pour in the milk and vegetable stock, and let the mixture simmer for 20 minutes.
- Once the vegetables are tender, puree the soup until smooth.
For the Oatcakes:
- Preheat the oven to 180°C (Gas mark 4).
- In a mixing bowl, combine the gluten-free pinhead oatmeal, gluten-free plain flour, gluten-free baking powder, and caster sugar.
- Add the melted butter to the dry ingredients and mix well.
- Slowly add cold water until the mixture comes together as a dough.
- Roll the dough out thinly on a floured surface and cut into small rounds.
- Place the oatcakes on a metal baking sheet and bake for 12 minutes.
- Turn the oven down to 160°C (Gas mark 3) and bake for an additional 8-10 minutes until golden.
- Remove from the oven and cool on a wire rack.
Notes / Tips / Wine Advice:
Serving Tip:
Serve the soup with a side of oatcakes for dipping, or enjoy them as a snack on their own.
Wine Advice:
Pair with a crisp white wine such as Sauvignon Blanc or a light herbal tea to complement the earthy flavors.
Nutritional Information
Calories: 300 kcal | Carbohydrates: 30 g | Protein: 7 g | Fat: 18 g | Fiber: 6 g | Sugar: 6 g | Salt: 0.5 mg
