- Servings4 servings
- Prep15 min
- Cooking35 min
- DifficultyEasy
Red kuri squash needs little peeling: its thin skin melts as it cooks. Here it is gently sweated in ghee before any water goes in, to concentrate its flavour before blending.
Ingredients
- 1 large red kuri squash
- 1 small red onion or 2 shallots
- 1 leek (white part)
- 70 g ghee
- Nutmeg
- Sea salt
- Lightly toasted pumpkin seeds
- Black pepper and turmeric (optional)
Preparation
1
Wash the squash, remove the seeds, then peel and dice it. Wash and roughly chop the leek and onion.
2
In a casserole, fry the leek and onion in the ghee for 7 minutes. Add the squash, cover and cook for 10 minutes over very low heat, stirring occasionally.
3
Pour in 600 ml of water and cook for 15 minutes over low heat.
4
Off the heat, add the salt and nutmeg, then blend with a hand blender. Adjust the salt. Add black pepper and turmeric before serving, and scatter with toasted pumpkin seeds.
