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In this creamy soup the freshness of spices is imposed on the sweetness of the squash .
We start cooking the whole cabutia squash in a strong oven until it is tender and it is noticed that its interior has a consistency of puree. Wait for it to cool in order to remove its filling, then separate it into 2, stir its seeds and reserve the filling. This can be done the night before. Once ready, in a large frying pan melt the butter until it gives off a slight aroma of toasted hazelnut and incorporate the onion in the form of a feather or julienne. Cook over a medium low heat until caramelized in your own juices; do not add sugar, honey or sweeteners that may alter its taste. Add the spice mixture; I propose to use imagination and discover new flavors! I opted for ginger and curcuma, which will allow counteracting the intensity of the squash. It is advisable to use them fresh, peel them and grate the root. If it is not possible to replace it with its powdered version. In addition, salt pimentar, add the puree and finally overturn the milk cream. Let cook a few more minutes. To obtain a better texture process the preparation.
Yields 4 servings.
Publication Date: 20/09/2019
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