Butternut Squash Soup with Curry, Pear & Parmesan Crumble
3pc. Butternut squash, split in half, seeded & roasted. 45 min @ 185c with a little water in the bottom
1pc. Onion (chopped)
2 pc. Green Apples
2 tbs. Curry Powder
1 tsp. Cayenne Pepper
4 litres Chicken Stock (approx.)
3 litres Water (approx.)
salt and pepper
Sweat onion, apple, curry and cayenne. Add squash , stock and water. Season with salt and pepper. Puree.
Bake grated parmesan with ½ red onion and chopped herbs on silpat.
Chill and crumble in robot coupe.
Brunoise of pear, sauteed