Cooking time: 35 minutes
1 Butternut Squash
1 Clove of Garlic, unpeeled
1tbsp Olive Oil
Freshly Ground Pepper
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: Claire Forster & Sally Black
- pictures: David Merewether
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