Crema de calabaza y curry
Row, row, row your boat...

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!

Crema de calabaza y curry
¿will this be Titanic II?
Crema de calabaza y curry
Butternut squash and curry cream

Crema de calabaza y curry
Ha ha fooled ya all
I'm a submarine
Crema de calabaza y curry
Butternut squash and curry cream

{Cold butternut squash and curry soup}


    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


  1. Heat olive oil in a large cocotte. Wash and chop leek, and add to the pot. Let cook for a few minutes, until tender.
  2. 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
  3. Remove from heat, add cheese cream and curry
    powder, and blend the soup
  4. Let cool and keep in the fridge in an airtight container
  5. 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.
  6. 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

Rating:  ★★★★★ 1 Average value 5

I saw the phyllo boats at Carnet Parisiens