Squash, walnut and chestnut velouté
Comforting and full of flavor. This squash, walnut and chestnut velouté is the perfect dish for autumn. A creamy, smooth and slightly crunchy soup, ideal for warming up your evenings. A blend of textures and tastes that will delight your taste buds!
Ingredients
- 1 butternut squash or a large piece of muscat squash
- 1 jar of whole chestnuts (about 300g)
- 1 onion
- 1 liter of Hazelnut or Soy and walnut plant-based drink
- 1 chicken stock cube
- A few shelled walnuts
- Salt and pepper
Preparation
Squash velouté
with walnuts and chestnuts
This delicious squash and chestnut velouté recipe offers a light festive flavor.
Its subtlety? Adding sweetness and indulgence with a subtle touch of walnuts. A soup that warms up our winter!
1. In a pan, sauté the chestnuts with the minced onion in a little oil or butter. Stop cooking when the onions are translucent and the chestnuts are golden (about 5 to 10 minutes). Set aside a few chestnuts for decoration if desired.
2. Peel the squash and cut it into cubes.
3. In a saucepan or Dutch oven, pour the chestnut and onion mixture as well as the squash cubes. Cover with the plant-based milk and add the chicken stock.
4. Cook until the squash is tender and easy to blend (about 30 minutes). Season the mixture with salt and pepper to taste. Pour the contents into your Lagrange blender or use the Mix Pro directly in your pot to obtain a smooth velvety soup.
5. Serve hot, adding shelled walnuts and whole chestnuts as decoration
Variations:
- For even more indulgence, you can sprinkle smoked bacon, feta cheese pieces, pumpkin seeds... in addition to chestnuts and walnuts
- The recipe can be made with any type of squash: butternut, muscat, pumpkin...
- You can replace the hazelnut plant-based drink with cow's milk or coconut milk mixed with water.
