Butternut squash soup with Baharat

Butternut squash soup with Baharat


The ingredients for 4 people :

  • 1 butternut squash
  • 200 g of potatoes
  • 2 large onions
  • 200 g of carrots
  • 50 cl of orange juice
  • 150 g of butter
  • 1 bay leaf
  • 2-star anise

  • 2 tablespoons of The Popote chili oil
  • 20 cl of heavy cream
  • 20 g of The Popote Baharat
  • 2 egg whites
  • 40 g of liquid honey
  • 30 g of Okinawa or brown sugar

  • 30 g of flour
  • 30 g of pumpkin seeds
  • 1 teaspoon of Chai Spice Blend

  • 1 pincée de sel 

  • Juice of half a lemon
  • Salt, freshly ground pepper

🍳 Preparation :

1. In a oven, cook the squash with the bay leaf, star anise, potatoes, and Baharat in 50 g of melted butter.

2. Add the orange juice and bring to a boil covered, then simmer over low heat for about 30 minutes.

3. Preheat the oven to 170°C.

4. While the vegetables are cooking, melt the butter for the tiles.

5. Crush the pumpkin seeds.

6. Add all the ingredients to the melted butter using a spatula.

7. On a baking sheet lined with parchment paper, form 4 evenly spaced mounds of dough.

8. Flatten the dough balls using a fork dipped in cold water, and sprinkle a few grains of coarse salt over them.

9. Bake them until golden brown for about 8 minutes.

As soon as they come out of the oven, mold them into tulip shapes in small bowls, let them cool, unmold, and set aside at room temperature.

Sour cream :

1. In a small bowl, add lemon juice and chili oil to the cream.

2. Adjust the seasoning with salt.

3. Chill in the refrigerator.

Heat 4 deep plates in an oven set to 80°C. Reheat the soup and place a dollop of cream on the tiles, positioning them at the center of each plate.
It's time to serve!

Recipe by Philippe, Head Chef at The Popote

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.