Squash and pumpkins

Pink Jumbo Banana squash soup with almonds and orange

Suggested Squashes: Pumpkins and Musqués

Our Favorite Squash: Pumpkins and Musqués

Preparation: 20 minutes

Cooking: 25 minutes

Servings: 6

Difficulty Level: Easy

Ingredients

→ 30 ml (2 tbsp) olive oil
→ 1 leek, thinly sliced
→ 1 liter (4 cups) chicken broth
→ 625 grams (4 cups) squash, cubed
→ 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 becomes translucent.
  2. Add the broth, squash, ground almonds, and saffron, then bring to a boil. Let it 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 well. Add the orange juice.
  4. Serve and garnish with orange zest and toasted almonds.

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