Honey-Roasted Squash Soup & Toasted Seeds
A comforting, seasonal soup with a touch of natural sweetness from Cornish honey, perfect for pairing with our freshly baked ciabatta stick. Enjoy the rich, velvety texture of the squash and the satisfying crunch of toasted seeds. This easy recipe is ideal for cozy nights in.
Ingredients:
For the Soup:
- 1 medium butternut squash (about 800g), peeled and diced
- 1 tbsp olive oil
- 2 tbsp Cornish honey
- Salt and pepper to taste
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 750ml vegetable stock
- 100ml coconut milk or cream (optional, for extra creaminess)
For the Toasted Seeds:
- 2 tbsp mixed seeds (pumpkin, sunflower, and sesame)
- A pinch of sea salt
For Dipping:
- 1 Baker Tom Ciabatta Stick, warmed in the oven and sliced
Instructions:
1. Roast the Squash:
- Preheat your oven to 200°C (180°C fan).
- Place the diced squash on a baking tray. Drizzle with olive oil, honey, salt, and pepper. Toss to coat.
- Roast for 25-30 minutes, or until the squash is tender and caramelized at the edges.
2. Prepare the Soup:
- In a large pot, sauté the onion in a bit of olive oil until softened.
- Add the garlic, cumin, and smoked paprika, and cook for another minute until fragrant.
- Add the roasted squash to the pot, then pour in the vegetable stock. Bring to a gentle simmer and cook for 10-15 minutes to allow the flavors to meld.
3. Blend the Soup:
- Use an immersion blender to blend the soup until smooth. For a creamier texture, stir in the coconut milk or cream.
- Adjust seasoning with salt and pepper to taste.
4. Toast the Seeds:
- In a dry skillet over medium heat, toast the mixed seeds with a pinch of sea salt until they start to pop and become golden, about 2-3 minutes. Set aside.
5. Serve:
- Ladle the soup into bowls, topping each with a sprinkle of toasted seeds.
- Slice the ciabatta stick and warm it in the oven for 5-7 minutes until it’s perfectly crisp on the outside and soft inside.
- Serve with the soup for dipping.
Enjoy the warming flavours of this honey-roasted squash soup with the nutty crunch of toasted seeds and a side of freshly baked ciabatta to dip!
Try using local Cornish honey and other seasonal ingredients for an extra touch of homegrown flavour!