A beautiful autumn soup from Marcello Tully, you can impress your guests by serving this dish in a glass to show off its layers.
Cooking time: 1 hr 25 mins
25ml sunflower oil
100g onion, diced
10g curry powder
400g butternut squash, diced
50ml sunflower oil
120g onion, diced
10g curry powder
500g butternut squash, diced
200ml double cream
1.5 tsp salt
1 tsp granulated sugar
1 dash Tabasco
1. Start by making the purée. Heat the oil in a heavy saucepan, add the onions and sweat for 3-5 minutes, without allowing them to brown.
2. Add the curry powder and turmeric and continue cooking for a further 2 minutes, stirring gently but constantly.
3. Add the squash and water. Bring to the boil and simmer for approximately 45 minutes, or until the squash is tender and can be pierced easily with a fork.
4. Once the purée is boiling, start the soup. Heat the oil in a saucepan, add the onions and cook for 5 minutes
5. Add the curry powder and turmeric, stir well, then cook for a further 5 minutes
6. Add the butternut squash and water and leave to simmer for 1 hour or until the squash is falling apart.
7. Return to the purée: strain the contents of the pan and place the solids in a food processor
8. Blend to a purée. Season the purée to taste and place in a bowl to set aside.
9. Once the soup is cooked, allow it to cool slightly, then transfer to a liquidizer and blend until smooth. Return to a clean saucepan and add the cream, Tabasco, salt and sugar. Bring back to the boil.
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 with bread.
For more butternut squash soup recipes visit www.greatbritishchefs.com