Roasted Butternut & Cashew Soup
Ingrediënten
- 1 kg butternut squash peeled, deseeded and chopped into 1 cm chunks
- 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 hot gluten-free vegetable stock
- 8 tablespoons natural yogurt
- salt and pepper
Instructies
- 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.
Notes / Tips / Wine Advice:
For butternut & sage colcannon,
cook 750 g peeled, deseeded and chopped butternut squash and 300 g 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 butter. Season well and stir in the cabbage. Serve topped with the poached eggs. Calories per serving 300Nutritional Information
Calories: 317 kcal
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