Ah, Autumn, you’re upon us again. Season of beautiful leaves, mushrooms in the grass and an abundance of apples. And squashes, let’s not forget them.
Timely then that Oatly sent us some of their products and a recipe for Oatly roasted butternut squash soup with lemon thyme. The apples really add a seasonal fruitiness to this dish, don’t miss them out!
250 ml Oatly Organic Creamy Oat
1 butternut squash
2 tbsp. olive oil
2 onions, diced
2 cloves of garlic, thinly sliced
1 tbsp. minced ginger
1 minced red chilli
2 sprigs of lemon thyme
2 green apples, diced
800 ml vegetable stock
Salt and freshly ground black pepper
Toasted pumpkin seeds to serve
1. Preheat the oven to 240C/475F
2. Halve the butternut squash and scoop out the seeds using a large spoon. Place the halves on a large baking sheet with flech side up. Drizzle over the olive oil and season with salt and pepper. Roast in the oven for 30-40 minutes, or until the squash is tender.
3. Heat a large pot over a medium high heat and add the oil. Add the onions, chilli, ginger and apple and cook gently until soft.
4. Using a large spoon, scoop out the flesh from the butternut squash and add it with the thyme to the pot.
5. Pour over the vegetable stock. Bring to the boil and simmer for 10 minutes.
6. Remove from the heat and blend using a hand-blender to desired consistency.
7. Add the Oatly Organic Creamy Oat and squeeze over lemon. Let it simmer for another 10 minutes and season with salt and freshly ground black pepper.
8. Serve with toasted pumpkin seeds. We didn’t have those but we did have homemade potato wedges which made up for it.
Recipe credit: this recipe was made with Oatly Creamy Oat – a great dairy free, healthy alternative to single cream. For more delicious recipes and further information about the Oatly way of life, visit facebook.com/oatlyab
Creamy Oat is also great with puddings such as apple pie, it comes out of the fridge with the consistency of double cream. Pie recipe over on frugal.org uk
This is often served at Burn’s Suppers in Scotland.
Ingredients: half a cup of porridge oats; 1 small box of soya cream; 1 tablespoon of Agave Nectar; 1 tablespoon of whisky (or whisky flavouring if you don’t take alcohol); 1 punnet of fresh raspberries
Lightly toast the oats in a frying pan on the stove. Remove from heat and pour in the cream – it will bubble and thicken a bit with the heat. Stir well and add the agave and whiskey, and mix in. Add most of the rasps, keeping a few back for garnish. Place in dishes and chill in the fridge until pudding time.
Other Scottish recipes that might be of use or preferable to haggis:
This made a LOT of soup (serving at least 6), but quantity all depends on the size of the pumpkin.
flesh of one pumpkin
3 red peppers
water and soya milk to cook up in (does not have to cover veg, will be too runny)
handful of cashew nuts
seasalt and paprika to taste
Peel and de-seed the pumpkin and chop into chunks. Place in a pan with chopped peppers, carrots and liquids. Bring to boil and simmer until veg is tender. Add salt and paprika – I used about a teaspoon for a big pan but you could go hotter. Blend up with the cashews, check for seasoning and serve with paprika sprinkle.
2 tins of plum tomatoes
about a cup of water (rinse out tins with it)
5 cloves of garlic
2 medium sweet potatoes, peeled and chopped
1 or 2 handfuls of cashew nuts
seasalt to taste
Place the tomatoes and water in a pan and bring to the boil, adding the onion, sweet potato and garlic as it heats. Once it boils, turn down to a simmer for 10-15 minutes, until potatoes are soft. Place soup in a blender and add the cashew nuts. Blend and taste for seasoning, add salt as desired.
If your blender is not very strong, try soaking the cashews in water overnight to soften them before using.
Autumn. Cold winds. Rain. Hail. Even a few moments of snow yesterday between bursts of hot sunshine. Walking on the South side of the hill in the woods it is suddenly no longer autumn but the end of summer. Off with jackets, faces to the sun then round the corner into the North and winter, now walking against horizontal hailstones. It is confusing… we need soup 🙂
Method: soak a cup of broth mix overnight, then cook up for an hour or so before adding chopped potato, carrot and onion. Cook until veg is tender, add some kale or other leafy greens and either a teaspoon of Vecon Concentrated Vegetable Stock or a few sloshes of Bragg’s Liquid Aminos (like soy sauce but with less salt and all the protein). Simmer a few minutes longer then dish up and garnish with parsley or chervil. Be warm.
1 cup of red lentils, rinsed
1 tin of plum tomatoes
1 onion, choppped
2 large potatoes, peeled and diced
1 sweet potato (or carrot) diced
2 sticks of celery, chopped
a handful of pasta
10 fresh sage leaves (or 1/2 a teaspoon of dried)
1 teaspoon of Vecon Stock or other stock of choice
handful of greens, chopped (we used kale)
salt to taste
Place the lentils in a large pan and cover with water. Bring to the boil and turn down to simmer. Prepare the vegetables and add to the pan with the tomatoes, pasta, stock and herbs – add more water if you need, if too thick. Cook at a low simmer until veg and pasta are tender, (probably about 20 minutes). Add the greens for the last couple of minutes of cooking time and season to taste.