Squash & Chestnut Soup

Step 1

Peel and chop the shallot.

Step 2

Cut the squash in half, empty it, slice it and then dice it.

Step 3

In a saucepan, add a pat of butter or olive oil and fry the cubes of pumpkin and shallot for 3 minutes over high heat.

Step 4

Salt and cover the squash with water, cover and cook for 15 minutes.

Step 5

Pendant ce temps, faites revenir dans une poêle les châtaignes avec une noisette de beurre ou d'huile d'olive pendant 2 minutes à feu moyen. Cassez-les légèrement à l'aide de votre spatule.

Step 6

After 15 minutes of cooking, season with salt and pepper and add 2/3 of the chestnuts to the pan (optional: add a touch of cream for an even more gourmet touch).

Step 7

Blend the soup. If the soup seems too thick, add a little water.

Step 8

Serve with the remaining chestnuts on top, time to dig in!