Red kuri squash and chestnut soup
A gentle, velvety autumn soup — no need to peel the squash — with a hint of chestnut and nutmeg.
autumnvegetarianblender
- Prep15 min
- Cook30 min
- DifficultyEasy
- Budget€
As soon as the first red kuri squashes show up at the market, this is the soup on repeat at home. Its chestnut flavor is naturally sweet, the kids love it, and you don’t even have to peel it.
Ingredients
Makes 4 people
Method
- Wash the squash, cut it in half and scoop out the seeds with a spoon. No need to peel it: the skin melts as it cooks and gives the soup its color.
- Cut the squash into large chunks, slice the onion and cut the potato into pieces.
- Melt the butter in a large saucepan and gently cook the onion for 5 minutes over medium heat, without letting it brown.
- Add the squash, potato and 100 g of the chestnuts. Pour in the hot stock and simmer gently for 25 minutes.
- Check it's cooked with the tip of a knife, then blend for a good while until perfectly smooth.
- Stir in the cream and nutmeg, and season with salt and pepper. Serve topped with the rest of the chestnuts, crumbled and pan-fried in butter for a few minutes.
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