Ingredients
Check off ingredients as you go
Serves 6
- 1.3 kg (2.9 lb) squash or pumpkin (1 kg / 2.2 lb after peeling)
- 2 large potatoes (about 300 g / 10.5 oz)
- 2 Tbsp olive oil (or butter)
- 200 ml (¾ cup + 1 Tbsp) crème fraîche (or sour cream)
- water or vegetable stock
- 1 pinch nutmeg
- Salt, pepper
- To serve
- 100 g (1 cup) grated Emmental (or other grated cheese)
- In a large pot, heat the 2 Tbsp olive oil and sauté the pumpkin and potato pieces for a few minutes over medium heat, then add the crème fraîche and the stock (almost up to the level of the vegetables; they will shrink as they cook). Bring to a boil, cover, lower the heat and cook for about 40 minutes. Check for doneness by piercing the vegetables with a knife: it should slide in easily.
- When the soup is cooked, blend it until completely smooth, adding the cooking liquid little by little until you get the consistency you like. Season generously with salt and pepper (squash tends to be bland), then add the nutmeg.
Serve in bowls with croutons or lightly buttered toasted baguette, a little crème fraîche and grated cheese.
For a version without potatoes, take a look at my pumpkin soup recipe.
Tips
- If you want to get ahead, you can make the soup in advance: all you’ll have to do is reheat it and add the cheese just before serving.