Potimarron et lentilles velouté (Print Version)
# Ingredients:
01 -
1 small red kuri squash.
02 -
100 grams of red lentils.
03 -
Half a veggie stock cube.
04 -
Half a yellow onion.
05 -
20 grams of hazelnuts.
06 -
60 ml of liquid cream.
07 -
25 cl of water per person.
08 -
Olive oil.
# Instructions:
01 -
Slice the squash in half, scoop out the insides, then chop it into slices and cubes.
02 -
Peel the onion, then slice it finely.
03 -
Drizzle a little olive oil into a pot and let the onion cook for about 3 minutes.
04 -
Add the squash, lentils, stock cube, and a bit of water (25 cl per person) into the pot. Let it simmer over medium heat for about 20 minutes.
05 -
Smash the hazelnuts into smaller pieces, then toast them in a warm pan for a few minutes.
06 -
When everything's cooked, use an immersion blender to blend it smooth, then stir in the cream.
07 -
Pour the soup into bowls, top with some cream and a sprinkle of toasted hazelnuts.
# Notes:
01 -
This creamy soup is great for cozy fall or winter nights.
02 -
No need to peel the red kuri squash; its skin is edible.