Squash and pumpkins

Ingredients

→ 30 ml (2 tbsp) olive oil
→ 1 leek white, sliced
→ 1 liter (4 cups) chicken broth
→ 625 grams (4 cups) squash pieces
→ 50 grams (1/2 cup) ground almonds
→ A few saffron threads (optional)
→ Salt and ground white pepper
→ 125 to 160 ml (1/2 to 2/3 cup) orange juice

Garnish

→ 30 ml (2 tbsp) olive oil
→ 1 leek white, sliced
→ 1 liter (4 cups) chicken broth
→ 625 grams (4 cups) squash pieces
→ 50 grams (1/2 cup) ground almonds
→ A few saffron threads (optional)
→ Salt and ground white pepper
→ 125 to 160 ml (1/2 to 2/3 cup) orange juice

Preparation

1. In a large pot, heat the oil over medium-low heat and cook the leek for 3 to 4 minutes, stirring occasionally, until it is translucent.
2. Add the broth, squash, ground almonds, and saffron, then bring to a boil. Simmer uncovered for 15 to 20 minutes until the squash is tender.
3. Blend the mixture and strain if desired. Season with salt and pepper to taste. Reheat thoroughly. Add the orange juice.
4. Serve and garnish with orange zest and toasted almonds.

Recipe taken from the book ”Sous le charme des courges et des citrouilles” by Éditions de l’Homme