Cream of red kuri squash soup with wild mushrooms
Preparation time: 20 min
Cooking time: 25 min
- 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
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.