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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

  1. Cook the onions in the olive oil together with the bayleaves, thyme and ginger until the onions are soft and transparent

  2. Add the squash, mix and add enough water to cover everything.

  3. Cook for about 20-30min on medium heat or until the squash is nice and soft.

  4. Pass through a sieve, keeping both the squash and veggies as well as the liquid. Discard the bayleaves.

  5. 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

  1. Heat the olive oil to medium heat along with the crushed garlic.

  2. Add the cut bread and let it get golden and absorb some of the olive oil and then flip.

  3. Add salt and remove from pan when golden.