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Creamy red kuri squash and chestnut soup - Marie's Daily Cooking

Creamy red kuri squash and chestnut soup


Here is a simple and very tasty recipe for a creamy soup made with red kuri squash, chestnuts and shallots.

A starter for a festive meal or simply a comforting dish for winter days!

You can easily adapt it to make a 100% vegan recipe by replacing the sour cream with a vegan cream.

Creamy red kuri squash and chestnut soup

Servings 8
Prep Time 20 minutes
Cook Time 20 minutes


  • 1.750 kg red kuri squash
  • 400 g chestnuts canned – peeled over a fire, or picked by you and cooked!
  • 3 small shallots
  • 1 potato optional
  • 2 tbsp sour cream or vegetable cream, e.g. cashew nuts
  • 2 vegetable stock cubes
  • 30 g butter
  • 1 tsp nutmeg
  • Salt & pepper


  • Wash and cut the squash into pieces (you can keep the skin). If you are adding a potato, clean it, peel it and cut it into large chunks.
  • Chop the shallots.
  • Heat a kettle of water.
  • In a large saucepan or casserole, melt half the butter and fry the squash, optional potato, and shallots for about 3/4 minutes.
  • Then pour in the boiling water until it covers the vegetables, add the stock cubes and mix well. Cover with a lid and let it cook over a low-medium heat.
  • In the meantime, chop the chestnuts very coarsely and fry them in the remaining butter in a pan over a low heat for about 5 minutes.
  • After 15 minutes of cooking the soup, add 2/3 of the chestnuts and let it cook for about another 5 minutes. Check with a knife that the flesh of the squash is tender and stop cooking.
  • Remove 5 ladles of stock and reserve it (you can use it for another recipe or add more stock later if the soup is too thick).
  • Blend the soup. Add a little stock if the consistency is too thick.
  • Taste, then add the sour cream, nutmeg, a pinch of salt and pepper. Taste again and adjust the seasoning. Just before serving, pour the soup into bowls or soup plates and sprinkle with the remaining crumbled chestnuts.


If you are not vegetarian, you could also fry up some small strips of fatty bacon and place them on the soup just before serving, along with the chestnuts.
You can also add a little chopped parsley just before serving.
And why not try this recipe with other squashes?
Course: Soup
Cuisine: French

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