Serves 8 – 10
Ingredients
3 tbsp butter
1⁄2 cup onion, diced
6 cups butternut squash, roasted
1⁄2 medium apple, peeled, cored and shredded
4 cups chicken stock
1 sprig of thyme
1/3 cup maple syrup
2/3 cup heavy cream
Salt and freshly ground pepper, to season Dukkah spice
Method
In a large soup pot, melt butter over medium heat. Add diced onion and cook, stirring until onion has softened and is translucent. Add roasted butternut squash and shredded apple. Add chicken stock and stir to combine well. Add thyme. Bring to a light boil over medium-high heat, stirring occasionally. Reduce heat to medium-low and allow to simmer uncovered for 20-30 minutes to blend flavours. Remove thyme and discard. Using an immersion blender, purée soup. Add maple syrup and heavy cream. Stir well to combine and allow to warm through over medium to low heat. Season to taste.
Dukkah Spice Ingredients
2 tbsp sunflower seeds
1⁄2 cup hazelnuts
2 tbsp almonds
1 tsp fennel seeds
3 tbsp coriander seeds
1 tbsp cumin
3 tbsp white sesame seeds
1 tbsp black pepper
1 tbsp sweet paprika powder
2 tbsp black sesame seeds
1 tsp coarse sea salt
Method
Gently toast sunflower seeds, hazelnuts and almonds in a pan. Cool and transfer to a blender. Slowly toast fennel seeds, coriander, cumin and white sesame seeds (about 2 minutes). Cool slightly, add to first mixture and pulse in the blender to get a nice crumbly texture (not a powder). Finally, add black pepper, sweet paprika, black sesame seeds and sea salt. Give it a last quick blend. Pack spice mixture in sealed glass containers. Use it for soups, sprinkle over salads or mix with olive oil as a dip for bread.
Assembly
Spoon the soup into bowls and garnish with a little Dukkah spice.
