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Le Chaudron recipe
Velouté de potimarron et carotte du soir
Evening red kuri squash and carrot soup
⏱ 30 minServes 4Easy110 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)red kuri squash
2carrots
250 ml (1 cup)milk
150 ml (⅔ cup)water
1 teaspoonolive oil
- 400 g (14 oz) red kuri squash
- 2 carrots
- 250 ml (1 cup) milk
- 150 ml (⅔ cup) water
- 1 teaspoon olive oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the squash and carrots and cut into even pieces.
- Cook in the water for 20 minutes until soft.
- Blend with the milk until smooth.
- Add the olive oil and blend again.
- Make sure there are no lumps.
- Let cool to lukewarm before serving.
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