Secrets
- Keep the skin on: it gives the soup its deep orange color and nutty flavor.
- Cut even cubes, otherwise the small ones fall apart while the large ones stay firm.
- Add the cream at the end, off the heat: it stays sweet and never splits.
Red kuri squash is the easiest squash of the season: its thin skin cooks and blends right in with the flesh, so there is nothing to peel. It has a subtle chestnut flavor… so we add real chestnuts to it.
Three small things make a truly silky soup: evenly sized cubes so they cook together, blending for a full two minutes, and adding the cream at the end off the boil.
Step-by-step recipe check off as you go
Dice the squash
Wash the squash and scrub off any dirt. Halve it, scoop out the seeds with a spoon, then cut the flesh into 3 cm cubes without peeling it.
Popotam's tipToo hard to cut? Microwave it whole for 2 minutes: the skin softens right up.Sweat the onion
Heat the oil over medium heat in the pot. Add the sliced onion and crushed garlic, and cook for 5 minutes without browning, stirring until translucent.
Simmer gently
Add the squash cubes and chestnuts (set four aside for serving). Pour in the hot broth until it just covers the vegetables. Cover and simmer for 25 minutes, until a knife tip slides in easily.
Blend until silky
Off the heat, add the cream and nutmeg, then blend for a full 2 minutes until completely smooth. Taste and season with salt and pepper. Too thick? Add a splash of broth. Too thin? Simmer uncovered for a few minutes.
Popotam's tipTilt the pot slightly and keep the blender head at the bottom: no splashes and no lumps.Toast the seeds
In a dry skillet without oil, toast the pumpkin seeds for 3 minutes, shaking the pan. Once they puff up and start popping, they are ready.
Serve
Ladle into warm bowls. Top with a swirl of cream, the toasted seeds, the reserved chestnuts crumbled by hand, and a little parsley.
And there you go, it's ready
Check off every step to uncover your bowl.
Secrets for getting it right what makes all the difference
Storage and make-ahead
The soup keeps for 3 days in the fridge in an airtight container. It freezes for 3 months without the cream: stir the cream in when reheating. Toasted seeds stay crisp for a week in a jar.
Variations
- Coconut milk instead of cream, plus a spoonful of mild curry powder with the onion.
- With butternut squash: peel it first, as the skin is too tough.
- A few crispy smoked bacon lardons on top for non-vegetarians.
Frequently asked questions
Do you need to peel red kuri squash?
No: its skin is thin and turns tender as it cooks. Just scrub it clean and remove the stem and any blemished spots.
Can you make it without cream?
Yes. The chestnuts already make it rich. Swap the cream for milk, coconut milk, or a spoonful of cream cheese when serving.
Red kuri or butternut squash: what's the difference?
Red kuri squash tastes subtly of chestnut and cooks with its skin on. Butternut is sweeter and milder, but needs peeling. The quantities stay the same.
Fall menus that serve it with the grocery list for the whole table
Build your fall week
Add this soup to your meal plan, then pick a main, a dessert or a snack: Popotam brings them together with the grocery list for the whole week. Free, no account.
