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Curried Butternut Squash Soup with Asparagus Mousse
This soup is rich, silky smooth, with an intriguing added dimension, ever so very slightly warm with a hint of licorice, from the curry powder and fennel pollen that simmered along with the squash.
Butternut Squash, diced into ½” cubes
Shallots, roughly chopped
Garlic Cloves, peeled and crushed
Herbie’s Medium Curry Powder
Salt to taste
bunch of Asparagus, sliced into thin pieces (M)
Mousse ingredients = (M)
Heavy Cream (M)
Garlic Cloves, peeled and crushed (M)
Handful of Spinach, just for color (M)
Salt to taste (M)
To prepare the Mousse, in a heavy based pan heat 1 tablespoon of butter on medium high.
Add the sliced asparagus and cook for about 5 minutes until it is tender then remove from the pan and reserve.
Heat the heavy cream, milk, and garlic in the same pan.
Bring to a boil *(be careful when heating the milk and cream because if you are not watching it closely it will boil over)*.
Reduce it until the amount of liquid has reduced by half. Then add the cooked asparagus back to the pan with Herbie’s Fennel Pollen.
Continue to boil for about 1minute then remove from the heat.
Add all the contents of the pan including the raw spinach to your blender and puree until smooth.
Season with salt to taste.
Pour the puree through a fine mesh strainer into a medium pot and bring to a boil. Remove from the heat, then whisk in the gelatin.
Allow it to cool a bit before putting it in the refrigerator.
Let it cool in the refrigerator for 30min. The texture should be creamy, slightly firm.
Meanwhile, in a large sauté pan heat 1 tablespoon of butter on medium high until it begins to melt. Add the cubed butternut squash, shallots, and garlic cloves. Turn heat up to high and cook for 1 minute.
Then add 1 cup of vegetable stock and reserve the other 2 cups of stock for later.
Add the Herbie’s Medium Curry Powder and bring up to a boil, then simmer on medium heat for about 15minutes.
Cook until the squash is tender enough that it can be easily pureed.
Take the pan off the heat and allow cooling briefly. While it is still warm add all contents to your blender or do it in batches.
Add the remainder of the Vegetable stock and adjust until it is processed to the consistency you like. Season with lots of salt and return to a medium pot to re-heat in preparation for serving.
Serve with a dollop of asparagus mousse on top and enjoy with a glass or two of Amourette Chardonnay
Jenny's Tip: - Want a more airy and light mousse? Just take one egg white and whisk it in a small bowl until soft peaks are formed. Fold it into the mousse before you put It into your refrigerator and cool for 30 minutes.
With a couple of Herbies great spices we ended up with a belly warming and palate tingling bowl of goodness. With its ease of preparation you can whip it up whenever your friends and family need some warming on a cold winter evening. A great starter with Amourette Chardonnay - beautiful!
Herbie's Spices Medium Curry Powder is a classic Madras-style of Indian Curry with a mid-range heat level of 5/10. This curry is suitable for all recipes that simply state to “add x amount of curry powder”.