I was given this recipe by a very good friend, whose an excellent cook and a great guy.
This is a super easy recipe, but it’s really tasty, you will need to start this the night before for the butternut squash to release its natural sugar.
· 3 butternut squash
· 250ml single cream
The night before you want to have this dish, you will need to peel and take the seeds out of the centre, then cube it and put in a large saucepan cover and leave. You do not need to add anything to it, no water or seasoning. This way the natural sugar in the squash will release and make this soup extra tasty.
The next day about an hour before you want this, cover the butternut squash with water and bring to the boil, then shimmer till the squash is tender. Drain and put in a liquidiser and blend till smooth, then pour the cream in as you blend. You do not need to add all the cream, it’s too taste. I prefer it with less cream but you may like it with more.
Now you can add a little salt and pepper to it, but trust me it doesn’t need it (but I do put a little pepper in my potion as I love pepper)
It’s ready to serve, it’s that easy and it tastes fantastic.
To serve, I like to put it in tea cups with saucers but of course it will look just as good in a bowl.
As you will notice in the picture I served the soup with pasty twirls, now the only reason I did this was because I made a chocolate pecan pie for afters that day and had left over short crust pasty. So I cut long strips out buttered them and sprinkled them with cumin seeds. I then twirled them and put on an oiled baking tray and put it freezer.
When frozen I put into an oven of about 180 to 200 degrees for about ten to fifteen minutes until golden brown. They went really well with the soup and added some bite to the smooth creamy soup.
Next time I would like to try them with puff pastry, but if you have any savoury pastry left over I am sure it would work well and the cumin works really well with the buttery squash.
Enjoy xxx
No comments:
Post a Comment