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.