Squash and pumpkins

Ingredients

→ 30 ml (2 tbsp) olive oil
→ 1 leek, sliced
→ 1 liter (4 cups) chicken broth
→ 625 grams (4 cups) squash chunks
→ 50 grams (1/2 cup) ground almonds
→ A few strands of saffron (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, sliced
→ 1 liter (4 cups) chicken broth
→ 625 grams (4 cups) squash chunks
→ 50 grams (1/2 cup) ground almonds
→ A few strands of saffron (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 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 and strain if desired. Season with salt and pepper to taste. Heat through. 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