Butternut Squash Soup with Gluten-Free Oatcakes
Warm and comforting butternut squash soup paired with crispy gluten-free oatcakes.
Equipment
- Large pot, Blender or immersion blender, Baking sheet, Mixing bowl.
Ingredients
For the Soup:
- 1 Butternut squash peeled, seeded, and cubed
- 1 Onion chopped
- 2 cloves Garlic minced
- 1 litre Vegetable or chicken broth
- 200 ml Milk or dairy-free milk
- 2 tbsp Olive oil
- 1 tsp Ground ginger
- ½ tsp Nutmeg
- Salt and pepper to taste
For the Gluten-Free Oatcakes:
- 150 g Gluten-free rolled oats
- 50 g Gluten-free flour oat flour or blend
- ½ tsp Baking powder
- ¼ tsp Salt
- 3 tbsp Olive oil
- 6-8 tbsp Water
Instructions
- Preheat oven to 200°C (400°F).
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, cook until softened, about 5 minutes.
- Add butternut squash, ginger, nutmeg, salt, and pepper.
- Cook for 5 minutes, stirring occasionally.
- Pour in broth and milk.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until squash is tender.
- Blend the soup using a blender or immersion blender until smooth.
- For the oatcakes: In a mixing bowl, combine gluten-free oats, flour, baking powder, and salt.
- Add olive oil and water, mix until a dough forms.
- Roll out the dough on a lightly floured surface to about 1/4 inch thickness.
- Cut into rounds or triangles.
- Place oatcakes on a baking sheet.
- Bake for 15-20 minutes, or until golden brown and crispy.
- Serve the soup hot with the gluten-free oatcakes.
Notes / Tips / Wine Advice:
Serving Tip:
Garnish the soup with toasted pumpkin seeds or a drizzle of cream.Wine Advice:
A dry Chenin Blanc or a light-bodied Pinot Grigio.Nutritional Information
Calories: 350 kcal | Carbohydrates: 50 g | Protein: 8 g | Fat: 15 g | Fiber: 8 g | Sugar: 12 g | Salt: 0.7 g
