20g unsweetened cocoa powder
370ml double cream
200g onion, peeled and sliced
1kg butternut squash, peeled and diced
2 litres water
32g Essential Cuisine Light Vegetable Stock Mix
250g potato, peeled and diced
4 slices of firm, dry old bread, cut into 6mm dice
Chives and chilli flakes for garnish
Salt to taste
1. In a medium bowl, whisk the cocoa with 30ml of cream to form a thick paste. Whisk in 250ml of the remaining cream just until smooth. Cover and place in the fridge for at least 1 hour until very cold. Whip the cocoa cream until it folds a firm peak. Cover and place in the fridge.
2. In a large saucepan, melt 60g butter. Add the onion and a pinch of salt and cook over a medium heat, stirring occasionally, until soft, about 5 minutes. Add the squash, cover, and cook over medium-low heat until it begins to soften, about 10 minutes. Add the water, stock & potato, bring to the boil. Simmer, partially covered, over a medium heat, tiring occasionally until the potato is tender, about 20 minutes.
3. With a stick blender, blitz until very, very smooth.
4. In a medium frying pan, melt the remaining butter. Add the dice bread and cook over a medium-low heat until golden, stirring occasionally until crisp, about 5 minutes. Season with salt and remove from the heat and let cool.
5. Return the soup to the to a simmer, add the remaining cream season if needed. Place the soup into jugs to be poured tableside. Place the cocoa cream into a piping bag and pipe into the soup bowls, dust with cocoa powder, chives and croutons.