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Le Chaudron recipe
Velouté butternut-châtaigne (Cookéo)
Creamy butternut-chestnut soup (Cookeo)
⏱ 22 minServes 4Easy200 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
700 g (25 oz)butternut squash
200 g (7 oz)cooked chestnuts
1onion
800 ml (3⅓ cups)chicken stock
100 ml (½ cup)heavy cream
1 pinchnutmeg
1 pinchsalt
- 700 g (25 oz) butternut squash
- 200 g (7 oz) cooked chestnuts
- 1 onion
- 800 ml (3⅓ cups) chicken stock
- 100 ml (½ cup) heavy cream
- 1 pinch nutmeg
- 1 pinch salt
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
- Run the BROWN mode for 4 minutes and sweat the sliced onion in a little oil without browning.
- Add the cubed squash and chestnuts, then add chicken stock to cover.
- Close the lid and run PRESSURE COOK mode for 14 minutes.
- Release the steam carefully, then open the lid once the pressure has fully dropped.
- Blend with an immersion blender until smooth and thick.
- Stir in the cream and a pinch of nutmeg, adjust the salt and pepper and serve hot.
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