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Deux bols de velouté de potimarron et châtaigne avec un filet de crème, des châtaignes et des graines de courge, à côté d'un demi-potimarron, de châtaignes et de pain de campagne
Team Curcuma

Red kuri squash and chestnut soup

A mellow, velvety autumn soup with a nutty flavour and a hint of turmeric and nutmeg.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings : 4 people
Course : Soup, Starter
Cuisine : French
Calories : 280
Ingredients Préparation Notes

Ingredients
  

  • 1 red kuri squash (also called onion squash, about 1 kg)
  • 200 g cooked chestnuts (jarred or vacuum-packed)
  • 1 onion
  • 1 tbsp olive oil or butter
  • 1/2 tsp ground turmeric
  • 1 pinch nutmeg
  • 800 ml vegetable stock
  • 100 ml single cream or coconut milk, optional
  • salt and black pepper

Préparation
 

  1. Wash the squash, cut it in half, scoop out the seeds and cut the flesh into cubes, without peeling it.
  2. Slice the onion and soften it gently in the oil for 5 minutes, without letting it colour. Add the turmeric and nutmeg.
  3. Add the squash and 170 g of the chestnuts (keep a few back for garnishing).
  4. Pour in enough stock to just cover, bring to the boil and simmer gently for 25 minutes.
  5. Blend thoroughly until very smooth. Stir in the cream, season with salt and pepper and thin with a little stock if needed.
  6. Serve topped with the remaining chestnuts, crumbled and toasted in a frying pan.

Notes

Red kuri squash skin is edible, so there is no need to peel it. Keeps for 3 days in the fridge and 3 months in the freezer (add the cream when reheating).