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Spicy butternut squash soup

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Ingredients

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Butternut purée

Butternut squash soup

  • 50ml of sunflower oil
  • 120g of onion, diced
  • 10g of curry powder
  • 4g of ground turmeric
  • 500g of butternut squash, roughly diced
  • 500ml of water
  • 200ml of double cream
  • 1 1/2 tsp salt
  • 1 tsp sugar
  • 1 dash of Tabasco
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Method

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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
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Spicy butternut squash soup

 
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