Starter · Vegetarian
Red kuri squash soup
40 min4 servingsVery easy
Red kuri squash does not get peeled: its skin is eaten once cooked. An onion you sweat, the squash and a potato in pieces, water to cover, twenty-five minutes and a go with the blender. It keeps four days and freezes.
Equipment needed
- Saucepan
- Knife
- Cutting board
- Blender
Allergens
Milk
Nutrition facts
| per serving | per 100 g | |
|---|---|---|
| Energy | 127 kcal | 22 kcal |
| Protein | 2.8 g | 0.5 g |
| Carbs | 16.2 g | 2.8 g |
| of which sugars ≈ | 2.1 g | 0.4 g |
| Fat | 4.7 g | 0.8 g |
| of which saturates | 2.9 g | 0.5 g |
Before you start: 8 basics, 12 min read
Method
- 1
Cut the squash in half, remove the seeds with a spoon, and cut it into three-centimetre pieces, skin on. Peel the potato and dice it. Slice the onion.
- 2
Sweat the onion in the butter, five minutes on low heat, without colouring it.
- 3
Add the squash, the potato, the stock cube and water to cover: it just covers the vegetables. Bring to the boil, then lower to low heat with the lid on.