Sweet Potatoes And Butternut Squash Soup With Dark Rum Cream

Serves 4
Level of difficulty: Moderate

• 1 medium size Spanish onion chopped
• 9 cup chicken stock
• 3 medium size sweet potatoes peeled and cubed
• 2 butternut squash peeled seeded and cubed
• 6 tablespoon butter
• ¼ cup maple syrup
• 1 tablespoon curry paste
• 3 sprig fresh thyme
• 1/8 teaspoon grated nutmeg
• Pinch of cayenne pepper
• Salt and pepper to taste

Dark Rum cream

• 1 cup whipping cream 35%
• ½ teaspoon fresh lemon juice
• 5 tablespoon dark rum
• ¼ teaspoon grated lemon zest
• 1 tablespoon sugar

In a heavy bottom saucepan, melt the butter. Add the onion and curry paste and cook about 6 minutes over medium heat, stirring occasionally. Add the butternut squash, sweet potato then add the chicken stock, thyme, maple syrup and cayenne. Cook until the sweet potato and butternut squash are soft, remove thyme sprig from the soup, puree the soup and strain, return the soup to the heat and add the cream, nutmeg and adjust the seasoning with salt and pepper.
Whip the cream until soft peaks form. Add the rum, sugar, lemon juice and zest. Continue whipping until the cream is almost stiff. Store in squeeze bottle and refrigerate until ready to serve.
Transfer the soup to hot bowls and serve with drizzle of rum cream.

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