{Cold butternut squash and curry soup}


  • 25 ml olive oil
  • 1 phyllo pastry sheet
  • 2 teaspoons curry powder
  • 150 g cream cheese
  • salt to taste
  • 1 kg butternut squash, peeled, seeded, and diced
  • 25 ml extra virgin olive oil
  • + 1 more ingredients
    • 1 leek

1. Heat olive oil in a large cocotte. Wash and chop leek, and add to the pot. Let cook for a few minutes, until tender. 2. Add butternut squash and salt, cover with water, and increase the heat to bring to a simmer, then lower the heat to maintain a low simmer, cover the pot. Cook for 30 minutes...

View full recipe at SpringPad


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