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
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Ingredients
Metric
Imperial
Butternut purée
- 25ml of sunflower oil
- 100g of onion, finely diced
- 10g of curry powder
- 5g of ground turmeric
- 400g of butternut squash, roughly diced
- 1000ml of water
- salt
- sugar
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
SAVE RECIPE
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
- 10g of curry powder
- 5g of ground turmeric
3
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
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
- 10g of curry powder
- 4g of ground turmeric
6
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
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
- salt
- sugar
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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