Gastronomixs

Butternut squash soup

Based on a Turkish recipe. The pekmez adds a lovely sweet flavour. Pekmez is a syrup made from grapes that is frequently used in Turkish dishes. You'll find it sold in Turkish supermarkets.

Recipe makes 4 liters.

Butternut squash soup

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Ingredients

50

g

olive oil

50

g

butter

4

 

leeks, only the white part, roughly chopped

3

cloves

garlic, roughly chopped

2

tsp

ground cinnamon

1

tsp

ground cardamom

1

tsp

freshly ground black pepper

50

g

pekmez

1500

g

butternut squash

1

 

red chilli pepper, roughly chopped

2.5

l

chicken stock

Preparation method

  • Peel and then roughly chop the butternut squash.
  • Heat the oil and butter in a large pan.
  • Fry the leek and garlic for a few minutes.
  • Add the spices and stir at low heat until the leek is soft and cooked.
  • Stir in the squash together with the chopped chilli pepper, bay leaf, and chicken stock.
  • Bring to the boil and skim off the foam. Cook the squash until done.
  • Remove the pan from the heat and take out the bay leaf.
  • Purée the mixture until the soup is smooth and creamy.
  • If you like, pass through a fine sieve.
  • If you want a creamier soup, you could add cream or crème fraîche. The soup can also be thickened with olive oil.

Serving suggestions

  • Delicious with pekmez yoghurt.
  • You could garnish the soup with citrus zest and serve with fried prawns and deep-fried carrot.
  • Perfect in combination with artichoke, pinenuts and dried apricots.

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