Pumpkin, red kuri or butternut: which squash to choose?
How to pick a good squash, which variety suits which dish, and the easy way to cut it.
Recipe of the weekIn seasonStarter
Curried Squash and Potato Soup
Silky squash and potato soup with mild curry and a swirl of cream.
- Total time
- 55 min
- Prep
- 20 min
- Cook
- 35 min
Ingredients
For 4 servings
- 1red kuri squash, about 1 kg
- 300 gpotatoes
- 2onions
- 3 clovesgarlic
- 100 mlcrème fraîche
- 1 tspcurry powder
- ⅛ tspground nutmeg
- 1chicken stock cube
- 1bay leaf
- 20 gbutter
- 1 Lwater
- salt, to taste
- black pepper, to taste
Method
Step 1
Wash the squash, remove the stem and seeds, and cut into 2- to 3-centimeter pieces. Keep the skin if it is thin and unblemished; otherwise, peel it.
Step 2
Peel the potatoes and cut them to the same size as the squash. Peel and chop the onions and garlic.
Step 3
Melt the butter in a large pot over medium heat and add the onions. Stir for 5 minutes until translucent, then add the garlic and curry powder and stir for 1 minute until fragrant.
6 min
Step 4
Add the squash, potatoes, water, crumbled stock cube, nutmeg, and bay leaf. Bring to a simmer, stirring to dissolve the stock cube.
Step 5
Partially cover and cook over low heat for about 25 minutes. Check that a knife tip passes through the vegetables without resistance.
25 min
Step 6
Remove the pot from the heat and discard the bay leaf. Blend with an immersion blender, keeping the head submerged to prevent splashing, until smooth.
Step 7
Stir in the creme fraiche, taste, and adjust the salt and pepper. Warm over low heat for 2 to 3 minutes, stirring, until steaming without a rolling boil.
3 min
