Butternut squash soup with mango chutney and crostini
1 butternut squash
4 cloves of garlic
1 l vegetable stock
1 red pepper
2 tbsp ras el hanout spice mix
1 baguette, partially baked
This creamy butternut squash soup is quick to make. The orange firm flesh of a butternut squash has a slightly sweet buttery flavour. Butternut squash tastes a little milder and nuttier than the more familiar round pumpkin. The mango chutney adds a nice dimension with its sweet/tart spicy accents. Enjoy!
You don’t have to peel butternut squash. It's sufficient to wash it because the skin softens during preparation. A nice plus, right?! Cut a slice off the top and bottom of the squash. Halve the butternut squash lengthwise and remove seeds and fibres. Dice the squash.
Add a splash of oil to a large pan over high heat and sauté the diced squash. Sauté evenly on all sides for a more intense flavour. Coarsely dice half of the shallots and all the garlic cloves and add to the pan, continuing to sauté. Deglaze with the hot vegetable stock and simmer the squash over medium heat for about 20 minutes.
Cut the pre-baked baguette into equal slices. Distribute over a baking sheet and dribble with a little oil. Bake them until crispy and golden brown in the convection oven at 170 degrees for about 15 minutes. Dress the prawns with a bit of mayonnaise, quark and a pinch of salt and pepper.
Prepare the mango chutney. Dice the mango. Dice the tomatoes, too, and mince the remaining half of the shallots and the whole or part of the red pepper. Sample!
Puree the squash soup with a hand mixer or in a blender. Season the soup to taste with some salt and pepper. Garnish the soup with the mango chutney, some cress and a pinch of the ras el hanout spice mix. Serve with the crostini and prawns. Not a fan of prawns? A bit of butter with cress is a tasty alternative.