Wednesday, 14 January 2015

Food: Dairy-free Oatly roasted butternut squash soup with lemon thyme

I've mentioned in my earlier posts that I've been trying to find better alternatives to high intolerance foods such as dairy...and my alternative I mean delicious, too! I've never been a diet person so I could never really give up the foods I love...chocolate being my worst weakness! SO from time to time I do still have certain ingredients that aren't great for the tummy (bread, soy sauce, fizzy drinks, etc.) but this is now very rare...just a treat once in a while.

I usually use LactoFree milk for my cereal, as it tastes just like the real thing, but I've also recently come across Oatly, the oat based drink. Their chocolate drinks are so yummy on their own, or you can use the other formulations to cook with or drink by itself.

Here is a great recipe with Oatly as one of the main ingredients...




OATLY ROASTED BUTTERNUT SQUASH SOUP WITH LEMON THYME

Serves 4
Vegan friendly

Ingredients
  • 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 chili
  • 2 sprigs of lemon thyme
  • 2 green apples, diced
  • 800 ml vegetable stock
  • 1 lemon
  • Salt and freshly ground black pepper
  • Toasted pumpkin seeds, to serve



Method
  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 flesh side up. Drizzle over the olive oil and season with salt and pepper. 

  3. Roast in the oven for 30–40 minutes, or until the squash is tender.

  4. Heat a large pot over medium high heat and add the oil. Add the onions, chilli, ginger and apple and cook gently until soft.

  5. Using a large spoon, scoop out the flesh from the butternut squash and add it with thyme to the pot.

  6. Pour over the vegetable stock. Bring to boil and simmer for 10 minutes.

  7. Remove from the heat and blend using a hand-blender to desired consistency.

  8. Add the Creamy oat and sqeeze over lemon. Let it simmer for another 10 minutes and season with salt and freshly grounded black pepper.

  9. Serve with toasted pumpkin seeds.




This recipe was made using Oatly Organic 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 www.facebook.com/oatlyab





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