November’s Starter of the Month

Standard

Butternut Squash Soup with Curry, Pear & Parmesan Crumble

Ingredients:

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
Method:

Sweat onion, apple, curry and cayenne. Add squash , stock and water. Season with salt and pepper. Puree.

Parmesan Crumble:   

Bake grated parmesan with ½ red onion and chopped herbs on silpat.

Chill and crumble in robot coupe.

Garnish:

Brunoise of pear, sauteed

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