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.

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.