Squash Soup and Cheese Scones
O.M.G!!! We have been open almost 1 month! I can't believe it..... it has been a busy one. So many questions, emails and messages of support. So thank you to everyone who has looked, clicked on, messaged us etc. we really appreciate it.
Now facing into month 2, we are less nervous..... although still fairly terrified.... but we are still going and looking forward to another busy one.
We also thought that we would share one of our favourite recipes with you. It is a pleaser and will go down a storm at any family lunch or dinner. It is not only gluten free, nut free and veggie ..... but it is also perfect for these autumnal evenings.
You will need
1 x grater
1 x chopping board
1 x blender / processer / soup maker
1 x wok or large pan
I large or 2 small Butternut squash - Peeled and Chopped
2 medium onions
2 cloves of garlic - grated
1 inch ginger - grated
1 stock cube - of your chosing
1 tsp paprika & Chilli flakes
1/2 tsp salt
black pepper - a few grinds to taste
1 pint boiling water
1 grated carrot
Pop the butternut squash and onion in the oven. Roast for 30 minutes and then leave in the oven with the door closed until you need it.
Scones - Makes 6 Regular sized scones - we made 3 x mix and made 12 super scones!
175g GF SR Flour (We used Doves Freeee)
100g Cheese Grated
1 Egg & 1 Yolk
Salt, Pepper and a tsp of paprika
Put the flour, seasoning and butter in the bowl. Rub into a breadcrumb texture. Stir in 3/4 of the cheese. Add Milk and most of the egg. Press out and use a cutter about 5cm diameter (I used a wine glass as it is the perfect size for the whoppers we needed!). Brush with the remaining egg and milk then sprinkle with the left over cheese.
Bake at 180 until golden on top, about 15 minutes. Cool on a wire rack and then serve.
While they are baking - pop the roasted veg into a pan, add the grated carrot, garlic, ginger, spices, seasoning and stock. Boil for 5 minutes with the lid on. Blend to desired consistency..... if it is a bit thick then add more water, and then season to taste. This makes 6 decent bowls - and served with the cheese scones, it's an autumn delight!