After the last two posts, I wanted to prepare a lighter recipe, to compensate all that chocolate overload (if such a thing is possible!). So here it is: a curried butternut squash cream, which can be served both cold and hot. In order to make it more attractive to those reluctant to eat butternut squash, I have chosen a funny presentation: with phyllo pastry boats, which will delight the little ones. Alternatively, you can present this soup with with fish crackers, as I did with the fish soup I shared with you recently.
And now, on to the recipe!
Cold butternut squash and curry soup
Ingredients:
- Butternut squash cream
- 1 leek
- 25 ml extra virgin olive oil
- 1 kg butternut squash, peeled, seeded, and diced
- salt to taste
- 150 g cream cheese
- 2 teaspoons curry powder
- For the philo boats
- 1 phyllo pastry sheet
- 25 ml olive oil
Directions:
- Heat olive oil in a large cocotte. Wash and chop leek, and add to the pot. Let cook for a few minutes, until tender.
- Add butternut squash and salt, cover with water, and increase the heat to bring to a simmer, then lower the heat to maintain a low simmer, cover the pot. Cook for 30 minutes until squash is completely tender
- Remove from heat, add cheese cream and curry powder, and blend the soup
- Let cool and keep in the fridge in an airtight container
- To prepare the phyllo boats, preheat oven to 400 ºF. Unroll the phyllo sheet, and brush liberally with olive oil. Cut into 6 rectangles, and with each of them, build your boat as it if was a paper boat (step by step with images here). Place on a baking sheet covered with paper parchment, and bake for 5 minutes. Remove from oven and let cool.
- Serve the curried butternut squash soup cold, topped with phyllo boats, or a dollop of sourcream and sunflower seeds
Preparation: 20 min
Cooking time: 30 min
Yield:6 servings
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