Squash & Chestnut Soup

recipe

• 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!