Billy & Jack's Butternut Squash Soup with a Nduja and Stilton Toastie

Billy & Jack's Butternut Squash Soup with a Nduja and Stilton Toastie

This creamy soup is an ideal starter or a comforting dish on its own. Billy & Jack have used the spiced seeds give the soup a delightful crunch and kick, while the strong and spicy flavour of the stilton and nduja will make you never want any other toastie again.

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
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.

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