Butternut Squash Soup, Spiced Seeds With A Nduja And Stilton Toastie

Ingredients - serves 6

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

Method

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.
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 the toastie on the side.

Recipes have been created by Masterchef finalists Billy and Jack to coincide with their partnership with the UK’s leading food thermometer brand Thermapen, who have recently launched their Campaign Against Dry Turkey.
To find out more, please visit https://thermapen.co.uk/