Butternut squash soup with Fynbos honey and ginger

Type:

Vegan, Dairy free, Gluten free

Categories:

Soups

Serves:

1.475ml

About the Recipe:

This is a light dairy- free wintery soup, lifted up by the ginger and then brought back down to earth with the cinnamon and cumin. The oat cream keeps it from being too heavy, so even if you wanted to use real cream, I would not.

Ingredients:

740g Butternut squash/1 small

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

¼ tsp allspice

1 tsp cinnamon

1 tbsp fresh ground cumin seeds

1 whole head of garlic/ top of head cut off

170g/3 small shallots

4 tbsp rapeseed

220ml oat cream/ can replace with 100ml oat milk and 120ml coconut milk

500ml chicken broth/can replace with vegetable broth for vegetarian

1 tsp fresh grated ginger

Juice of 2 limes

1 ½ tbsp white vinegar

3 tbsp olive oil

1 tsp salt

1 tbsp Fynbos honey/ can replace with any floral noted honey

Topping

ingredients:

Yield: To serve 1 bowl/225g

2 tbsp Greek yoghurt

¼ tsp nigella seeds

1 tbsp crushed roasted hazelnuts

3 mint leaves/ribbon sliced

Drizzle of olive oil

Method:

Preheat oven 200C. Deseed the squash and cut into cubes. Put all the spices and oil onto a baking tray with the squash and mix well. Bake for 15 to twenty minutes, or until golden and a bit crispy around the edges. Make sure to toss the squash halfway through the baking time for even cooking. Adjust the oven to 180C. Take the cooked squash and pour into a blender with the remaining ingredients and blend until smooth. Reheat for serving.

Roast the hazelnuts on a baking sheet for about ten minutes until the skins are blackened. Rub in a tea towel to get all the skins off, and crush lightly with a pestle. Layer the mint and roll, then cut into thin ribbons. Plate with the yoghurt in two drops at each side of bowl, drizzling the nigella across in one line, the crumble the nuts and mint on top. Finish with a drizzle of olive oil.