Roasted, Curried Squash Soup With Udo’s Choice Beyond Greens Bread
Tuesday, 19 March, 2019

Roasted, Curried Squash Soup With Udo’s Choice Beyond Greens Bread

Ingredients
FOR THE SOUP
  

6 tablespoons of Udo’s Choice Ultimate Oil Blend
50g Pumpkin Seeds
50g Sunflower Seeds
25g Sesame Seeds
1 Butternut Squash
2 Onions (Chopped)
25g Butter
2 tablespoons of Olive Oil
2 tablespoons Medium Curry Powder
1 litre of Stock (Homemade if possible)
Salt and Pepper to taste

 
FOR THE BREAD

125g Wholemeal Spelt Flour
125g Gluten Free Bread Flour
1 teaspoon of Salt
15g Yeast
1 tablespoon Udo’s Choice Beyond Greens Powder
1 Egg
2 tablespoons of Olive Oil (First Cold Pressed)
400ml Warm Water

 

SERVES

 4

Stir Udo’s Oil into this hearty soup for a quick nutritious starter or serve as a main course

   
   
METHOD
 
FOR THE SOUP

Liquidise the seeds and Udo’s Oil together, and then put to one side. Wash the squash and halve it, place in a hot oven on a baking tray, cover with a little olive oil and roast until soft.

 
When cool, deseed and chop in large pieces but leave the skin on! Sweat the chopped onions in 2 tablespoons of olive oil and 25 grams of butter until translucent.

Add the curry powder and cook for 3 minutes. Add the squash, cover with stock and simmer for 10 minutes.

Season to taste. Liquidise and pour into separate bowls. Drizzle with Udo’s Choice Ultimate Oil Blend.

Garnish with a pansy and rose geranium leaf!
 

FOR THE BREAD  

Oil one pound bread tin. Place all the dry ingredients in a bowl, make a well in the centre. Add the egg, olive oil and water. Mix all the ingredients together and pour into the tin. Cover and place in a warm place for 30 minutes. Put in a hot oven, at gas mark 6, 180°C for 50 minutes. Leave to cool and serve!

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