Squash cream is my favourite, and the addition of ginger and 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.
Squash and ginger cream
I love the vibrant colour of this squash and ginger cream. It makes me hungry just by looking at it! It0s surprising how good it is 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. Don’t even get me started on those croutons! Croutons are super simple to make and they’re packed with olive oil, making it a very pleasurable bite.
Garnishes
To garnish squash cream 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. I first toasted them in olive oil and sprinkled them with salt. You can also skip them or go for almonds, walnuts, hazelnuts or any other crispy bits. I just love a bite of all the components.
Winter > Summer
I have to say that any excuse to have squash cream is good for me. I love to have a warm bowl during cold months. It just feels so nice! And I have to say I like colder months better than warmer ones. I know, I’m weird. It’s just that I don’t like being the feeling of being hot all the time. I love heat if I’m at the beach, but if I’m at the kitchen with the oven on, it’s almost hell (quite literally). Whereas in cold months, the oven is a source of comfort.
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 (optional but recommended)
- 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.
