Butternut squash velouté with green curry foam

Butternut squash velouté with green curry foam

There’s soup, and then there’s velouté – its silkier, richer counterpart. Chef Kerth Gumbs’ squash velouté shows how a handful of simple ingredients can be turned into something special, but the real winner here is the green curry foam, which brings intense heat, freshness and flavour to the rich, creaminess below. Foam can be divisive, but here it works perfectly – adding just enough aroma and flavour to the dish.

Butternut squash velouté with green curry foam

Plan the rest of your menu with our dinner party mains and desserts.

  • Serves icon Serves 6 as a starter
  • Time icon Hands-on time 30 min, plus simmering time 1 hour

There’s soup, and then there’s velouté – its silkier, richer counterpart. Chef Kerth Gumbs’ squash velouté shows how a handful of simple ingredients can be turned into something special, but the real winner here is the green curry foam, which brings intense heat, freshness and flavour to the rich, creaminess below. Foam can be divisive, but here it works perfectly – adding just enough aroma and flavour to the dish.

Plan the rest of your menu with our dinner party mains and desserts.

Nutrition: per serving

Calories
357kcals
Fat
28g (20g saturated)
Protein
2.8g
Carbohydrates
21g (14g sugars)
Fibre
4.3g
Salt
1.4g

Ingredients

For the velouté

  • Vegetable oil to fry
  • 75g shallots, sliced
  • 1 tsp sea salt flakes
  • 25g sugar
  • 1 medium (1kg) butternut squash and/or pumpkin, chopped into 5cm chunks
  • 1 bay leaf
  • 500ml vegetable stock
  • 250ml coconut cream
  • 125g unsalted butter

For the curry paste

  • 1 scotch bonnet chilli, roughly chopped
  • 1½ green chillies, roughly chopped
  • 2 shallots, roughly chopped
  • 2 lemongrass sticks, roughly chopped
  • 50g ginger, roughly chopped
  • 50g galangal (or more ginger), roughly chopped
  • 2 garlic cloves, roughly chopped
  • ½ bunch coriander, roughly chopped
  • 5 lime leaves
  • 50g sugar
  • ½ tsp ground coriander

For the foam

  • 120ml coconut milk
  • 100ml semi-skimmed milk
  • 120ml water
  • 2 lime leaves
  • ¼ bunch basil
  • 2 tsp sugar
  • ½ tsp salt
  • Pinch xanthan gum powder (from most large supermarkets)
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Method

  1. Begin by making the curry paste. Put all the ingredients in a blender or food processor and whizz to a smooth paste, scraping down the sides as needed. You’ll need 40g of the paste for the foam, but the rest can be portioned and frozen for future curry dishes.
  2. Put the 40g curry paste in a saucepan over a medium heat and cook for a few minutes until aromatic. Add the rest of the ingredients for the foam, except for the xanthan gum. Bring to a simmer, stirring well, then turn the heat to the lowest possible setting, cover and leave for at least 30 minutes to infuse.
  3. Meanwhile, make the velouté. Put a large lidded saucepan over a low-medium heat and add a generous drizzle of oil. Add the shallots and gently cook, stirring, for 5 minutes until softened but not coloured. Add the salt, sugar, squash, bay leaf and a splash of water, stir to combine, then cover and gently cook until the squash begins to soften and break down (about 20 minutes). Keep an eye on the pan and give it a stir occasionally to prevent it catching on the bottom of the pan.
  4. Pour in the vegetable stock, half the coconut cream and half of the butter, then cover and cook for 40 minutes over a low heat, stirring occasionally. You don’t want the velouté to catch or caramelise at all, so keep an eye on it as it cooks. Meanwhile, strain the infused curry liquid through a fine sieve into a small pan and set aside.
  5. Discard the bay leaf, pour the contents of the pan into a blender and add the remaining coconut cream and butter. Whizz at high speed for several minutes until super smooth, silky and creamy. Taste for seasoning.
  6. To serve, gently reheat the strained curry liquid (but don’t let it boil). Sprinkle in a pinch of xanthan gum, then use a stick blender to whizz the liquid, incorporating lots of air bubbles into it as you do so to create a foam. Divide the velouté among bowls and top with a generous spoonful of the aromatic foam.

Nutrition

Calories
357kcals
Fat
28g (20g saturated)
Protein
2.8g
Carbohydrates
21g (14g sugars)
Fibre
4.3g
Salt
1.4g

delicious. tips

  1. You could make this recipe easier by using 20g shop-bought green curry paste – but the aromatic base really does benefit from being made fresh and it means you’ll have your own ready-made paste to use for future dishes.

Buy ingredients online

Recipe By

Kerth Gumbs

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