Cream of red kuri squash soup with wild mushrooms

Cream of red kuri squash soup with wild mushrooms

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.

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