Butternut squash and chestnut soup
4 pers.
Ingredients · Servings 4
- Ingredients
- 1 Small pumpkin
- 4 sprigs of chervil
- 4 tablespoons of liquid crème fraîche
- 100g Naturally cooked chestnuts
- 1 chicken stock cube
- Pumpkin seeds
- Cell
- Pepper
Method · 40 min
- Peel the pumpkin. Cut it into large wedges, remove the seeds and cut the flesh into pieces.
- Place them in a saucepan, add water to cover, the stock cube, mix and cook over medium heat for 25 minutes.
- Add the drained chestnuts, blend, season with salt and pepper, serve, then add the cream, sprigs of chervil and a few pumpkin seeds.
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