Makes: 8 portions
Prep Time: 40 min
Cook time: 70 mins
Things you need:
Roast Squash
1 Butternut Squash (largish)
1 Tbsp Cumin Seed
1 Tbsp Coriander Seed
1 Tsp Chilli Seed
Nutmeg Grated (good amount)
1 Tbsp Sage
2 Bayleaf
1 Tbsp Olive oil
Soup
Roasted Squash
500ml Vegetable Stock (can use chicken too)
2 Tbsp (30g) Olive oil
1 Small onion diced
2 Cloves Garlic diced
Salt & Pepper to taste
Flatbread
575g All Purpose Unbleached Flour
300ml Lukewarm Water
8g Active dry yeast
15g Maple Syrup
180ml Greek Yoghurt
14g Extra Virgin Olive Oil
12g Kosher Salt
1g Ground Cumin
4g Onion Seed
3g Granulated Garlic
10g Parsley Chopped
Steps
Cut squash down the middle and scrape out the seeds. Add roast squash ingredients to the butternut squash. Place squash skin side up and roast in an oven for 45mins to 1hr at 425F until knife tender.
Once roasted Peel skin and and set aside roast flesh.
Make flatbread as per video instructions. You can use bread of your choice also.
Make soup by sweating down onions, garlic for 5 mins on low to medium heat. No colour. Add pinch each of coriander and cumin seed. Mix and cook for 1 min. Add 1-2 Tbsp sherry vinegar. Add roasted squash. Mix through. Add 500ml Veg stock in stages as you don’t want the mix to wet. Cover simmer for 10 mins.
Blitz up your soup until silky smooth. Add a little more stock if its to thick. Season to taste snd serve in bowls with crispy sage and pumpkin seeds. Add flatbread on the side.
Tips
Use different stocks and types of squashed to ix up the flavour. Try different toppings on the soup from cream to soft cheeses.
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