Easy Squash and Almond Soup
Easy Squash and Almond Soup



  • 150g blanched almonds
  • 1.5kg butternut squash or pumpkin, grated
  • 50ml olive oil
  • 3 crushed garlic cloves
  • 1 litre hot chicken stock (veg stock will do)
  • Toasted pumpkin seeds, to serve
  • Preheat the oven to 180C and roast the almonds for 10 mins, or until golden. Meanwhile, add the oil to a large saucepan and gently fry the garlic for a minute. Add the almonds and squash, fry for 5 mins, then add a ladle of stock and cook for 5 mins more.
  • Add the remaining stock to the pan and simmer for 5 mins. Blend with a stick blender, season liberally, then serve with toasted pumpkin seeds and a splash of olive oil on top.
35 mins
6 serving

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