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Roasted, Curried Squash Soup with Udo’s Choice Beyond Greens Bread


For the Soup:

  • 6 tablespoons of Udo’s Choice Ultimate Oil Blend
  • 50g Pumpkin Seeds
  • 50g Sunflower Seeds
  • 25g Sesame Seeds
  • 1 Butternut Squash
  • 2 Onions (Chopped)
  • 25g Butter
  • 2 tablespoons of Olive Oil
  • 2 tablespoons Medium Curry Powder
  • 1 litre of Stock (Homemade if possible)
  • Salt and Pepper to taste


For the Bread:

  • 125g Wholemeal Spelt Flour
  • 125g Gluten Free Bread Flour
  • 1 teaspoon of Salt
  • 15g Yeast
  • 1 tablespoon Udo’s Choice Beyond Greens Powder
  • 1 Egg
  • 2 tablespoons of Olive Oil (First Cold Pressed)
  • 400ml Warm Water

Serves 4


The soup: Liquidise the seeds and Udo’s Oil together, and then put to one side. Wash the squash and halve it, place in a hot oven on a baking tray, cover with a little olive oil and roast until soft.
When cool, deseed and chop in large pieces but leave the skin on! Sweat the chopped onions in 2 tablespoons of olive oil and 25 grams of butter until translucent. Add the curry powder and cook for 3 minutes. Add the squash, cover with stock and simmer for 10 minutes. Season to taste. Liquidise and pour into separate bowls. Drizzle with the Udo’s Oil seed mix. Garnish with a pansy and rose geranium leaf!

The Bread: Oil one pound bread tin. Place all the dry ingredients in a bowl, make a well in the centre. Add the egg, olive oil and water. Mix all the ingredients together and pour into the tin. Cover and place in a warm place for 30 minutes. Put in a hot oven, at gas mark 6, 180°C for 50 minutes. Leave to cool and serve!