Butternut Squash Soup & Oatcakes
Ingredients
- 25 g unsalted butter
- 1 medium onion chopped
- 700 g butternut squash chopped into 2cm cubes
- 275 ml milk
- 725 ml vegetable stock
Oatcake
- 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
Soup
- Melt the butter in a pan, add the onion and cook until soft.
- Add the butternut squash, give everything a stir and season with salt and pepper.
- Put the lid on and keeping the heat low, allow the vegetables to sweat gently for 10 minutes to release their juices.
- Pour in the milk and stock, simmer for 20 minutes.
- Puree the soup.
Oatcake
- Preheat oven to 180ºC/Gas 4
- Put all of the dry ingredients into a bowl and mix together with the melted butter.
- Add the water slowly until the mixture comes together.
- Roll out thinly and cut into small rounds.
- Place on a metal baking sheet and bake for 12 minutes.
- Turn the oven down to 160ºC and bake for a further 8-10 minutes.
- Cool on a wire rack.
