Make the most of this gently Indian-spiced butternut squash recipe from Marcello Tully by serving the soup in a glass to showcase its double layers. The butternut purée at the base has the thicker texture and slightly stronger flavour, while the delicate soup on top is dispensed with a siphon for an airy, velvety mouthfeel.
When Brazilian-born chef Marcello Tully started his career at 14, he may not have anticipated working on the starkly beautiful island of Skye - but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.
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To make the butternut purée, heat the oil in a heavy-based saucepan, add the onions and sweat for a few minutes, without colouring
25ml of sunflower oil
100g of onion, finely diced
Add the curry powder and turmeric and continue cooking for a few minutes, stirring well to coat the onions in the spices
10g of curry powder
5g of ground turmeric
Add the butternut squash and 1 litre of water. Bring to the boil and simmer for approximately 45 minutes to an hour
400g of butternut squash, roughly diced
1000ml of water
Meanwhile, to make the soup, heat the oil in a saucepan, add the onions and cook for 5 minutes
50ml of sunflower oil
120g of onion, diced
Add the curry powder and turmeric, stir well, then cook for a further 5 minutes
10g of curry powder
4g of ground turmeric
Add the butternut squash and 500ml of water and leave to simmer for 1 hour or until the squash is falling apart
500g of butternut squash, roughly diced
500ml of water
Continue with the butternut purée: strain the contents of the pan and place the solids in a food processor
Blend to a purée. Put the purée in a bowl and season to taste with salt and sugar. Set aside
Once the soup is cooked, allow it to cool a little, then transfer the mixture to a liquidizer and blend until smooth. Return the soup to a clean saucepan and add the cream, Tabasco, salt and sugar. Bring to the boil
200ml of double cream
1 dash of Tabasco
Place a layer of the butternut purée at the base of each serving glass. Put the butternut squash soup in a siphon with three chargers, shake well and dispense the soup into the glasses. Serve immediately
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