Starters/ Winter

Red kuri squash soup

Red kuri squash soup

Serves: 4
Preparation: 40 minutes

Ingredients

  • 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

Instructions

1

Peel the squash using a serrated knife, quarter it, remove the seeds and cut into small pieces.

2

Peel the onions and potatoes and chop roughly.

3

Place the chicken stock, squash, onions, potatoes, ginger and lemongrass in a saucepan.

4

Add the cream, salt, pepper and half of the orange juice.

5

Partially cover and bring to the boil.

6

Cook for 20 minutes, mix in a blender and then strain.

7

Add the rest of the orange juice and the saffron threads.

8

Season with salt, pepper and Tabasco.

9

Garnish with a few coriander leaves and serve.

Notes

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!

You Might Also Like

pulvinar sem, tristique Lorem Sed mattis Nullam