Squash and cumin soup with cheesy toasts recipe
This squash and cumin soup with cheesy toasts is a real crowdpleaser – it feeds up to 10 people and the soup can be made ahead and frozen.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Food processor
- Immersion blender
- Mortar and pestle
- Fine-mesh sieve
- Oven
- Baking sheet
- Skillet
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Bread knife
- Spoon
- Measuring spoon
- Grill
- Airtight container
- Plastic container
Ingredients
- 2kg squash, peeled, deseeded and cut into wedges
- 2 tbsp olive oil, plus 1 tbsp for the toasts
- 1 tsp chilli flakes
- 4 fresh thyme sprigs, plus extra for the cheesy toasts
- ½ tbsp cumin seeds
- 1 tsp coriander seeds
- Knob of butter
- 2 large onions, chopped
- 1 fat garlic clove, finely chopped
- 600ml chicken or vegetable stock, hot
- Small baguette, cut into 12 slices, to serve
- 150g soft goat’s cheese, to serve
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