Autumn Squash Soup

This is a fabulous autumnal/winter soup, perfect for the evenings when its cold and dark outside, it will definitely make you feel better!  Squash is high in Vitamin A and a great source of manganese and potassium. There are many varieties and you know for us at the restaurant, there is no better produce than the organic crops grown at Sarah Green’s Organic Farm.  You could try serving this with our gluten free pumpkin bread, for the perfect supper.

  • 2 Squash, approx. 1kg in weight,  
  • Olive Oil
  • Salt
  • Pepper
  • 1 tsp Curry Powder
  • 400ml Almond Milk
  • 400ml Water
  • Cashew Cream 2-3 tblspns
  • Sunflower Seeds 2 tblspns
  1. Pre heat oven to 180 degrees Celsius.
  2. Vertically halve the squash and remove the seeds.  Cut into same sized chunks then layout on to a baking tray and  sprinkle on curry powder, seasoning, followed by a good drizzle of olive oil.
  3. Bake in over for 20-30 minutes to light golden colour and soft.
  4. Cover a quarter of the roasted squash with foil to keep warm.
  5. The remaining squash, blend with the almond milk and water, this can be done in batches if necessary.  If the consistency is a little too thick add a little more water.  Taste and season.
  6. When ready to serve, heat through. The roasted squash can now be uncovered and cut in to small 2cm squared pieces and a few placed at the bottom of each bowl.  Add the hot soup and garnish with a half teaspoon of cashew cream, sprinkling of sunflower seeds and a drizzle of good olive oil.