Squash soup with chestnut dukkah & fried sage

Name: Squash soup with chestnut dukkah & fried sage
Ingredients: 270g butternut squash; peeled, deseeded and cut into chunks; 800g carrots; peeled and cut into chunks; 1 thumb sized piece of ginger; peeled and finely chopped; 20 sage leaves; 2 litres low FODMAP vegetable stock or water; 5 tablespoons olive oil; Garlic-infused oil for roasting the vegetables; 2 teaspoons sesame oil; Salt; pepper; 100g chestnuts, roughly chopped; 100g pecans, roughly chopped; 1 tablespoon coriander seeds; 1 tablespoon cumin seeds; 2 teaspoons fennel seeds; 1 tablespoon sesame seeds; 1 tablespoon pumpkin seeds; 2 teaspoons smoked paprika (optional); 1 teaspoon sea salt

foodmarble.com

Dukkah is an Egyptian spice blend usually made with hazelnuts or almonds. We’re using chestnuts for extra festive vibes.

View full recipe on foodmarble.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at foodmarble.com.

Share this recipe:

Cooking tools: