Red kuri squash and chestnut velouté
A comforting autumn velouté with sweet, tender chestnuts. The taste of autumn in a bowl.
35minPrep 10minCooking 25min 4 servings🟢 EasyCOMPANIONVegetarianGluten-free
A
Indicative estimatePreparation
- 1
Chop the onion in the bowl.
Speed 11⏱ 1 min - 2
Melt the butter, add the onion and sweat it.
Speed 1🌡 130°C⏱ 3 min - 3
Add the diced red kuri squash (with its washed skin), 150g of chestnuts and the stock.
Speed 1🌡 100°C⏱ 20 min - 4
Blend until smooth and velvety.
Speed 12⏱ 1 min - 5
Add the cream, nutmeg and salt. Mix.
Speed 4⏱ 1 min💡 Garnish with the remaining crumbled chestnuts.
Frequently asked questions
Do I need to peel the red kuri squash?▾
No, its skin becomes tender during cooking and provides fibre. Washing it thoroughly is enough.
