Butternut Squash Soup Ingredients -
- 25g unsalted butter
- 1 medium onion, chopped
- 700g butternut squash, chopped into 2cm cubes
- 275ml milk
- 725ml vegetable stock
Soup Method -
Melt the butter in a pan, add the onion and cook until soft. Add the butternut squash, give everything a stir and season with salt and pepper.
Put the lid on and keeping the heat low, allow the vegetables to sweat gently for 10 minutes to release their juices. Pour in the milk and stock, simmer for 20 minutes. Puree the soup.
Oatcake Ingredients -
- 350g gluten free pinhead oatmeal
- 150g gluten free plain flour
- 1tsp gluten free baking powder
- 2 tsp caster sugar
- 150g unsalted butter, melted
- cold water to mix
Oatcake Method -
Preheat oven to 180ºC/Gas 4
Put all of the dry ingredients into a bowl and mix together with the melted butter.
Add the water slowly until the mixture comes together. Roll out thinly and cut into small rounds. Place on a metal baking sheet and bake for 12 minutes.
Turn the oven down to 160ºC and bake for a further 8-10 minutes.
Cool on a wire rack.