Stir Udo’s Oil into this hearty soup for a quick nutritious starter or serve as a main course
FOR 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 Udo’s Choice Ultimate Oil Blend.
Garnish with a pansy and rose geranium leaf!
FOR 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!