Ingredients
Check off ingredients as you go
Serves 6
- 1.3kg (2.9 lbs) squash (1kg/2.2 lbs after peeling)
- 2 large potatoes (about 300g/10.5 oz)
- 2 tbsp olive oil (or butter)
- 200ml (¾ cup + 1 tbsp) crème fraîche
- Water or vegetable broth
- 1 pinch of nutmeg
- Salt, pepper
- To serve
- 100g (1 cup) grated Emmental (or other grated cheese)
- In a large pot, heat the 2 tablespoons of olive oil and sauté the pumpkin and potato pieces over medium heat for a few minutes. Add the crème fraîche and broth (almost covering the vegetables, they will reduce as they cook). Bring to a boil, cover, lower the heat and simmer for about forty minutes. Check doneness by inserting a knife into the vegetables - it should come out easily.
- When the soup is cooked, blend until completely smooth, adding the cooking liquid gradually to reach your desired consistency. Season generously with salt and pepper (squash tends to be bland), add the nutmeg.
Serve in bowls, accompanied by croutons or lightly buttered toasted baguette, a drizzle of cream and grated cheese.
For a potato-free version, check out my pumpkin soup recipe.
Tips
- If you want to get ahead, you can prepare the soup in advance - just reheat and add the cheese when serving.