Name: Squash and Ginger Cream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 20 ml olive oil; 50 g brown onion (finely chopped); 500 g peeled squash (cut in cubes; you can use butternut, pumpkin or your favourite squash); 2 bayleaves; 2 thyme sprigs (leaves only); 10 g ginger (peeled and sliced); salt to taste; 2 slices of white bread (cut in cubes, no edges); 50 ml olive oil (extra virgin); 1 garlic clove (crushed); salt to taste; cream; olive oil (extra virgin); sunflower seeds

Difficulty 1/5

Squash cream is my favourite, and the addition of ginger and with some lovely olive oil croutons on top it’s just a perfect hug in a bowl. The perfect meal for a hard day’s night when you need something comforting and smooth.

I love the vibrant colour the squash brings this cream. It makes me hungry just by looking at it!

I was really surprised about how good it was with ginger; it gave it a nice kick of freshness with that final tingle in the back of the throat as you have a spoonful.

And don’t even get me started on those croutons! They’re super simple to make and they’re packed with olive oil, making it a very pleasurable bite.

To garnish I always like some cream and olive oil and of course something crunchy.

I usually go for my favourite: crispy quinoa, but you’re probably sick of me using them on everything by now so I went for sunflower seeds which are also an obsession of mine.

Squash and Ginger Cream

Course Main Course

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 2 people

Ingredients

For the squash and ginger cream

20 ml olive oil
50 g brown onion finely chopped
500 g peeled squash cut in cubes; you can use butternut, pumpkin or your favourite squash
2 bayleaves
2 thyme sprigs leaves only
10 g ginger peeled and sliced
salt to taste

For the croutons

2 slices of white bread cut in cubes, no edges
50 ml olive oil extra virgin
1 garlic clove crushed
salt to taste

Also to garnish

cream
olive oil extra virgin
sunflower seeds

Instructions

For the squash and ginger cream

Cook the onions in the olive oil together with the bayleaves, thyme and ginger until the onions are soft and transparent
Add the squash, mix and add enough water to cover everything.
Cook for about 20-30min on medium heat or until the squash is nice and soft.
Pass through a sieve, keeping both the squash and veggies as well as the liquid. Discard the bayleaves.
Blend the veggies with a bit of liquid and then adjust with more liquid if necessary. Add salt and blend one last time.

For the croutons

Heat the olive oil to medium heat along with the crushed garlic.
Add the cut bread and let it get golden and absorb some of the olive oil and then flip.
Add salt and remove from pan when golden.