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Serves: 2

1 Butternut Squash

1 Clove of Garlic, unpeeled

1tbsp Olive Oil

Sea Salt

Freshly Ground Pepper

2tbsp Butter

1 Small Onion

0.75 Piece of Fresh Ginger

1 Small, Hot Chilli

2 Cups of Chicken or Vegetable Stock

A squeeze of Lime Juice

Coconut Milk, or Cream, to serve

Coriander Leaves (optional), for garnish

Claire Forster and Sally Black set up their specialist food company Oast to Host to provide tasty and imaginative gluten- and wheat-free dishes that everyone can enjoy. Proud of their ‘gluten-free, wheat-free, but not an apology’ philosophy, here they share a recipe for a full-flavoured Butternut Squash Soup that is gluten-free, enabling coeliacs and ‘wheat frees’ to enjoy a truly delicious meal with friends without anyone knowing the difference! Stock up on Oast to Host’s ingenious new fresh or frozen gluten- and wheat-free pastry and get cooking!

  • words:
  • pictures: David Merewether

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Butternut Squash Soup

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