Red kuri squash soup
- 1 red kuri squash (approximately 2 kg)
- 100 g onions
- 200 g potatoes
- 200 ml single cream
- 120 ml orange juice
- 1.2 l chicken stock
- 40 g fresh root ginger, peeled
- 15 g lemongrass, finely chopped
- A few saffron threads
- Fresh coriander leaves
- Salt, pepper and Tabasco
Peel the squash using a serrated knife, quarter it, remove the seeds and cut into small pieces.
Peel the onions and potatoes and chop roughly.
Place the chicken stock, squash, onions, potatoes, ginger and lemongrass in a saucepan.
Add the cream, salt, pepper and half of the orange juice.
Partially cover and bring to the boil.
Cook for 20 minutes, mix in a blender and then strain.
Add the rest of the orange juice and the saffron threads.
Season with salt, pepper and Tabasco.
Garnish with a few coriander leaves and serve.
If your soup is too thick, add a little more chicken stock. Serve very hot in preheated bowls. Try garnishing your soup with a selection of vegetables which have been roughly chopped and fried for 5 minutes. Delicious with a twist of freshly ground black pepper!