Prep time:

Cooking time: 35 minutes

Total time:

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!

  1. Preheat oven to 220°C/425F/Gas 7. Cut the squash in half (top to bottom) and scoop out seeds. Place the squash and garlic onto a baking sheet, drizzle with 1 tbsp olive oil and season. Roast until soft (30-35 mins) and cool.
  2. While the squash is roasting, gently cook the onion in the remaining oil and butter in a large pan, stirring often until the onion is browned and caramelized.
  3. Squeeze the roasted garlic clove from its skin and put into the pan with the cooled and peeled squash, ginger, chilli and the stock. Bring to the boil for 2 minutes then remove from heat.
  4. Purée, season and add a squeeze of lime juice.
  5. To serve, heat until piping hot and pour into bowls, add a swirl of coconut milk or cream and scatter with coriander leaves

  • words:
  • pictures: David Merewether

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