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Recipe idea: Roasted, curried squash soup with homemade bread

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squash_soup_450px.jpgIt might not be as cold right now as it was a few weeks ago, but winter is very much the time to cosy up indoors with homemade soup - and why not make your own bread while you're at it!

Here's a recipe for a roasted, curried squash soup that we'll certain be comforting on cold winter evenings. And there's even a recipe for bread, in case you're looking to impress someone.

Serves 4

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


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 the oil seed mix. Garnish with a pansy and rose geranium leaf!

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 - happy cooking!

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