Monday, January 28, 2013

butternut squash soup

This soup usually comes in many variants, depending on the geographic location. This recipe comes from the reverse-engineering of a soup I used to order in a Catalan restaurant in the heart of Barcelona, to which I added my personal touch.


  • 1 butternut squash (~1kg)
  • 1 onion (yellow)
  • 1 cube vegetable stock
  • 1/4 lemon juice (or according to taste)
  • 1 tea spoon curcuma
  • paprika to taste
  • double cream


Skin the onion, cut in small chunks and brown in a pan on light fire with olive oil.
Meanwhile, skin the squash and cut in big chunks. When the onions start to have a nice color, add the squash and cook until it starts to get tender. Cover with water, add the stock and cook until soft.
When cooked, add the lemon juice, the curcuma and paprika, and mix with a plunging mixer until perfectly smooth.

After serving, pour one table spoon of double cream in each bowl and sprinkle with some fresh coriander leaves.