Billy & Jack’s Butternut Squash Soup with a Nduja and Stilton Toastie
This creamy soup starter is the first of four courses that Billy & Jack served at our #JuicyBird supper club event. The spiced seeds give the soup a delightful crunch and kick, while the strong and spicy flavour of the stilton and nduja will make you never want any other toastie again.
For the soup
1kg butternut squash
2 shallots peeled and thinly sliced
75g of unsalted butter
1.5kg vegetable stock
150ml of double cream
1 tsp garam masala
1 tsp mild curry powder
2 tbsp mixed seeds
2 tbsp yoghurt
For the toastie
100g Stilton cheese, crumbled
100g Nduja Sausage
6 slices sourdough bread
50g unsalted butter, softened
Preheat the oven to 180˚C.
Peel and de-seed the butternut squash, keeping the seeds and dice into cubes. Place the squash onto an oiled baking dish and roast for 50 minutes until softened and starting to take on some colour.
Melt the butter over a medium heat and gently sweat the shallots with some seasoning until translucent, add the cooked squash and the stock, bring to a simmer and cook for 5 minutes. Transfer to a blender with the cream and blend until smooth, pass through a fine sieve and season to taste. Keep warm.
Combine the squash seeds with the mixed seeds and coat with a little oil, followed by the garam masala, curry powder and seasoning and roast for 8 minutes.
For the toastie, butter both sides of the bread, spread the Nduja evenly over each slice, add the cheese, and make three sandwiches. Cook in a frying pan on a medium heat using a spatula to press down on the sandwich as it cooks, turning to toast evenly until the cheese melts. Cut each into 4 triangles.
Serve the soup in bowls with a drizzle of yoghurt, a sprinkle of pumpkin seeds and the toastie on the side.