Butternut squash soup with crayfish and time chantilly

Name: Butternut squash soup with crayfish and time chantilly
Yield: Serves 4 as a Starter
Ingredients: olive oil, to drizzle; grated zest of 1 lime; 1 butternut squash (800—900 g); finely grated zest of ½ lime; 100 ml double cream; sea salt and black pepper; 30 g Parmesan cheese, freshly grated; 50 ml double cream, or to taste; about 500 ml vegetable stock; 120 g good-quality crayfish in brine, drained; 3 tbsp olive oil

Preparation info

Serves
4
as a Starter

Difficulty
Medium

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

INEXPENSIVE AND TASTY, CRAYFISH ARE A GOOD ALTERNATIVE TO PRAWNS AND LOBSTER. THE LIME ZEST BRIGHTENS THE WHOLE DISH AND COMPLEMENTS THE SILKY BUTTERNUT SOUP PERFECTLY.

Ingredients

1 butternut squash (800—900 g)
3 tbsp olive oil

Starter
Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 160°C/Gas 3. Halve, deseed and peel the squash, then cut into wedges and place on a large sheet of foil on a baking tray. Drizzle with the olive oil and wrap tightly in the foil.