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Le Chaudron recipe

Velouté de potimarron

Spiced red kuri squash soup with chestnuts

⏱ 40 minServes 4Easy180 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 1.5 kg (3.3 lb)red kuri squashpeeled flesh
  • 2yellow onions
  • 4 clovesgarlic
  • 300 g (11 oz)potatoes
  • 60 g (2 oz)unsalted butter
  • 1 L (4¼ cups)chicken stock
  • 300 ml (1¼ cups)thick crème fraîche
  • 100 ml (½ cup)whole milk
  • 1 tspground cinnamon
  • 1 tspground cumin
  • 1 pinchnutmeg
  • 1 tspground ginger
  • 3 tbspolive oil
  • 100 g (3½ oz)cooked chestnuts
  • 100 g (3½ oz)toasted pumpkin seeds
  • 1bunch of chives
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 1.5 kg (3.3 lb) red kuri squash peeled flesh
  • 2 yellow onions
  • 4 cloves garlic
  • 300 g (11 oz) potatoes
  • 60 g (2 oz) unsalted butter
  • 1 L (4¼ cups) chicken stock
  • 300 ml (1¼ cups) thick crème fraîche
  • 100 ml (½ cup) whole milk
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 pinch nutmeg
  • 1 tsp ground ginger
  • 3 tbsp olive oil
  • 100 g (3½ oz) cooked chestnuts
  • 100 g (3½ oz) toasted pumpkin seeds
  • 1 bunch of chives
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large 4 L (4 qt) saucepan1 immersion blender1 sharp knife1 wooden spoonBlack peppercorns

03 — Method

  1. Unlike butternut, red kuri squash can be cooked WITH ITS SKIN once well washed. Wash the 1.5 kg (3.3 lb) of squash, halve it and scoop out the seeds and fibers.
  2. Cut into even 3 cm (1 in) cubes, with or without the skin (WITHOUT for a very smooth soup).
  3. Thinly slice the 2 yellow onions. Remove the germ from the 4 garlic cloves and chop them. Peel the 300 g (11 oz) of potatoes and cut into 2 cm (¾ in) cubes.
  4. Heat 3 tbsp of olive oil and the unsalted butter in the large saucepan over medium heat and cook the onions for 8 minutes until soft and golden.
  5. Add the garlic and cook 1 minute, stirring constantly. Stir in the cinnamon, cumin, ginger and nutmeg and toast for 1 minute over low heat.
  6. Add the squash and potatoes and cook 5 minutes, stirring to coat. Pour in hot chicken stock to cover and bring to a simmer.
  7. Season with fleur de sel and plenty of pepper and cook over low heat for 25 minutes until soft. Blend right in the pan until perfectly smooth.
  8. Stir in the crème fraîche and milk. Roughly chop the 100 g (3½ oz) of chestnuts. Serve piping hot topped with the chestnuts, toasted pumpkin seeds and chives.

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