Preparation time: 20 min
Cooking time: 25 min
Serves 6

 INGREDIENTS

• 1 red kuri squash
• 2 chopped shallots
• 9 oz wild mushrooms, cleaned
• 1 1/2 tablespoons butter
• 4 fl oz sour cream
• 2 pinches of nutmeg
• Salt/pepper

METHOD

Peel and dice the squash.

Heat the saucepan on medium and add 2 teaspoons butter and one shallot.

Brown for 2 minutes, then add the squash.

Cover with water, then add a lid and simmer for 20 minutes.

Blend, add sour cream and season with nutmeg and salt.

Heat the frying pan on medium with 2 teaspoons butter and one minced shallot.

Sweat the shallot for 2 minutes, then add the mushrooms, and cook for another 10 minutes.

Serve the soup in glass verrines, topped with mushrooms. 

Tip: You can use poultry stock instead of water for more flavor.