Spicy butternut squash soup

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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.

First published in 2015

Ingredients

Metric

Imperial

Butternut purée

Butternut squash soup

Equipment

  • Food processor or blender
  • Siphon bottle or cream whipper

Method

1
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
2
Add the curry powder and turmeric and continue cooking for a few minutes, stirring well to coat the onions in the spices
3
Add the butternut squash and 1 litre of water. Bring to the boil and simmer for approximately 45 minutes to an hour
4
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
5
Add the curry powder and turmeric, stir well, then cook for a further 5 minutes
6
Add the butternut squash and 500ml of water and leave to simmer for 1 hour or until the squash is falling apart
7
Continue with the butternut purée: strain the contents of the pan and place the solids in a food processor
8
Blend to a purée. Put the purée in a bowl and season to taste with salt and sugar. Set aside
9
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
  • salt
  • sugar
10
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
First published in 2015

When Brazilian-born chef Marcello Tully started his career at fourteen, 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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