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.
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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.