Smooth Halloween red kuri squash soup with a cream spiderweb
Smooth red kuri squash and white bean soup, decorated with a crème fraîche spiderweb and served with toast.
Active time35 min
Cooking30 min
Total1 h
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Ingredients
- 120 g onions
- 1000 g red kuri squash
- 100 g thick crème fraîche
- 1000 ml vegetable stock
- 400 g cooked, drained white beans
- 20 ml olive oil
- 3 g salt
- 240 g country bread
Preparation
Wash the red kuri squash, remove its seeds and dice it. Peel and thinly slice the onion.
120 g onions1000 g red kuri squash- knife
Sauté the onion in the oil for 5 minutes, then add the squash, beans, stock and salt. Simmer for 25 minutes, until the flesh is tender.
1000 ml vegetable stock400 g cooked, drained white beans20 ml olive oil3 g salt- saucepan
Blend the soup and divide between 4 large soup plates. Toast the bread.
240 g country bread- blender
- toaster
Stir the cream to loosen it, then put it in a small piping bag. If necessary, stir in a spoonful of lukewarm soup taken from a bowl. Draw three concentric circles on the surface of each portion; draw eight lines from the centre towards the edge with the tip of a knife. Serve with the bread, leaving no objects in the plates.
100 g thick crème fraîche- piping bag
- knife
- plates
Allergens
- Celery
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration