Red kuri squash and chestnut soup

A soft, velvety autumn soup in which chestnuts add roundness and indulgence to the squash. Comforting and naturally sweet, it is a warming dinner in seasonal colours.

Preparation: 15 min  |  Cooking: 25 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 237 kcal · 5 g protein · 38 g carbohydrate · 5 g fat

Ingredients

• 1 red kuri squash
• 150 g cooked chestnuts
• 1 onion
• 1 potato
• 1 tbsp olive oil
• nutmeg, salt, pepper

Method

1. Soften the onion in the oil.
2. Add the squash (with its skin), the potato and the chestnuts.
3. Cover with water or stock and cook for 20 minutes.
4. Blend until smooth with a pinch of nutmeg.

Nutritional benefits

Red kuri squash is rich in fibre and antioxidant beta-carotene and low in calories, and its skin is edible (saving time and keeping the nutrients). Chestnuts add complex carbohydrates and a rich, velvety texture. A plant-based, comforting and nourishing soup.

Variations and substitutions

• Creamier: a drizzle of coconut milk.
• With ginger or curry powder.
• More protein: red lentils.
• Topped with toasted pumpkin seeds.

Storage and making ahead

Keeps for 4 days and can be frozen. Reheat gently.

💡 Good to know

Red kuri squash does not need peeling: its skin softens during cooking and blends in without any trouble.

Read more

Discover more vegetarian recipes · vegan recipes · gluten-free recipes · healthy & balanced recipes.

The foods in this recipe: red kuri squash · chestnuts · onion · potato · olive oil.

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