Squash and chestnut soup without a blender
Creamy squash and cooked chestnut soup, roughly mashed to retain pieces.
Active time30 min
Cooking30 min
Total1 h
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Ingredients
- 120 g onions
- 700 g red kuri squash
- 100 ml crème fraîche
- 800 ml vegetable stock
- 15 ml olive oil
- 3 g salt
- 250 g cooked, peeled chestnuts
Preparation
Wash the red kuri squash, remove the seeds. Cut into dice; peel and thinly slice the onion.
120 g onions700 g red kuri squash- knife
Sauté the onion in the oil for 5 minutes. Add the red kuri squash, chestnuts, stock and salt. Cover and cook for 25 minutes, until tender.
800 ml vegetable stock15 ml olive oil3 g salt250 g cooked, peeled chestnuts- saucepan
- lid
- spoon
Mash some of the squash and chestnuts in the pan with a manual potato masher. Stir in the cream, leaving chunks. Reheat gently without boiling, then divide between 4 bowls.
100 ml crème fraîche- potato masher
- saucepan
- bowls
Allergens
- Celery
- 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