{Cold butternut squash and curry soup}

Ingredients

• 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...

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