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!

Share This:

Keep Reading

Fermented Chocolate Cheesecake

This chocolate cheesecake contains many surprises. Firstly, it is fermented for extra flavour and instead of using salt, we use miso, then for an extra boost, enjoy Udo’s greens and extra vegetables in the base, so  you really can have your cake and eat it! 

Cashew Cheese and Crackers

These cheeses are a great way to enjoy fermented foods with three different cheeses, fermented vegetables, and crunchy Udo’s crackers. You can try just one cheese at a time if you have not made plant-based cheeses before, but this is a great place to start. 

Courgette Cannelloni with Lemon Ricotta

This courgette cannelloni is simple yet effective with a fresh tomato salsa, Udos lemon Ricotta and fresh herbs. A wonderful summer treat for lunch!