Budget-friendly
Fewer than five ingredients
Soups, veloutés & co.
Under 30 minutes, start to finish
Vegetables
Red kuri squash and chestnut soup
The most classic of red kuri squash (potimarron) soups, with chestnuts that bring out the flavour of the squash!
Seasons & months
Preparation
-
Step 1
Wash the squash and cut it into pieces without removing the skin if it’s organic.
-
Step 2
Bring the stock to the boil in a large pan. Once boiling, add the thin slices of squash to the pan, and a little later, if they’re half-cooked, the peeled chestnuts, and cook for 20 minutes.
If the chestnuts are raw, add them at the same time as the squash.
If they’re cooked, add them at the end (forgot the photo, oops)
Check it’s properly cooked with a knife (it should sink easily into the vegetables)
-
Step 3
Blitz the soup and serve at once. You can scatter it with herbs or something else.
Recipe photos
Nutritional values
per serving
Recipe for 1 person
Calories
304
kcal
Protein
11,4
grams
Carbohydrates
55,1
grams
Fat
2,7
grams
Fibre
9,1
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
