Squash and pumpkins

Ingredients

→ 30 ml (2 tbsp) olive oil
→ 1 leek, thinly 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

The Garnish

→ 30 ml (2 tbsp) olive oil
→ 1 leek, thinly 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 saucepan, heat the oil over medium-low heat and cook the leek for 3 to 4 minutes, stirring occasionally, until 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 taken from the book ‘’Sous le charme des courges et des citrouilles’’ published by Éditions de l’Homme