This creamy soup is an ideal starter or a comforting dish on its own. Billy & Jack have used spiced seeds to give the soup a lovely crunch and kick, while the strong and spicy flavour of the stilton and nduja will make you never want any other toastie again.
Ingredients
For the soup
- 1kg butternut squash
- 2 shallots peeled and thinly sliced
- 75g of unsalted butter
- 1.5kg vegetable stock
- 150ml of double cream
- 1 tsp garam masala
- 1 tsp mild curry powder
- 2 tbsp mixed seeds
- 2 tbsp yoghurt
- olive oil
For the toastie
- 100g Stilton cheese, crumbled
- 100g Nduja Sausage
- 6 slices sourdough bread
- 50g unsalted butter, softened
Directions
To make the soup
- Preheat the oven to 180˚C.
- Peel and de-seed the butternut squash, keeping the seeds and dice into cubes.
- Place the squash onto an oiled baking dish and roast for 50 minutes until softened and starting to take on some colour.
- Melt the butter over a medium heat and gently sweat the shallots with some seasoning until translucent, add the cooked squash and the stock, bring to a simmer and cook for 5 minutes.
- Transfer to a blender with the cream and blend until smooth, pass through a fine sieve and season to taste. Keep warm.
For the crunch
- Combine the squash seeds with the mixed seeds and coat with a little oil, followed by the garam masala, curry powder and seasoning and roast for 8 minutes.
For the toastie
- Butter both sides of the bread, spread the Nduja evenly over each slice, add the cheese, and make three sandwiches.
- Cook in a frying pan on a medium heat using a spatula to press down on the sandwich as it cooks, turning to toast evenly until the cheese melts.
- Cut each into 4 triangles.
- Serve the soup in bowls with a drizzle of yoghurt, a sprinkle of pumpkin seeds and the toastie on the side.
