A Delicious warming soup with a nutty sweet flavour.
Liquorice powder is used here to bring out the natural earthy and sweet taste of the squash. This is one of the key attributes of this remarkable plant. It co-ordinates the effects of other ingredients. As you know liquorice has a sweet and bitter taste. Used in the correct amounts it will bring out the flavour of the key ingredients really well.
Squash and Liquorice ( liquorice powder). Its an ideal combination that showcases the flexibility of Liquorice powder as an ingredient.
Here’s our recipe in easy to follow steps.
Time needed: 1 hour and 30 minutes.
Butter Nut Squash Soup flavoured with Liquorice
- Prepare the Liquorice Powder
Measure a 1/2 Teaspoon of powder into a heat proof bowl. Add a splash of boiling water to dissolve the powder granules. Stir well until you have a brown looking liquid.
- Make the soup
In a large pan heat the vegetable stock until it simmers. Then add the prepared squash, return the pan to the heat and simmer slowly for 10 minutes. Then add the Liquorice powder and continue to simmer for 10 more minutes. Taste with salt and pepper. Lastly add the cream and heat until the soup boils. Turn down the heat and very gently simmer for a few more minutes.
- Toast Pumkin Seeds
Heat a double bottomed frying pan with a small splash of coconut oil. When its hot add the seeds and stir with a wooden spoon until the seeds begin to pop. Remove from the heat and add a pinch of salt and paprika powder.
- Garnish and Serve
Garnish the soup with the seeds and serve with freshly baked bread.
- 1 Butter Nut Squash about 1kg
- 1 Liter veggie stock
- 1/4 tea spoon Organic Calabrian Liquorice Powder
- 25ml double cream
- I pinch salt
- I pinch black pepper
- I pinch nut meg
- 100-150g Pumkin seeds