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Butternut and Chestnut Soup
Butternut squash and jarred whole chestnuts cook together under pressure with a hint of paprika, then blend into a velvety soup enriched with cream. A quick parmesan tuile baked separately adds crunch on top.
- Total time
- 58 min
- Prep
- 20 min
- Cook
- 28 min
- Rest
- 10 min
Ingredients
Method
Peel and roughly cut the onion into eighths. Rinse the chestnuts. Peel, seed and cut the butternut squash into even chunks.
Cook the vegetables and chestnuts in the pressure cooker with the paprika, salt, pepper, the crumbled stock cube and 800 ml (27 fl oz) water for about 20 minutes at 900 W. Let it stand for 10 minutes so the cooking finishes and the pressure drops.
Cut the parmesan into small cubes and chop it finely. Spread eight small mounds on a baking sheet and bake for about 8 minutes in a preheated conventional oven at 200°C (390°F), until golden and crisp.
Just before serving, blend the soup with the cream. Top with the coarsely chopped smoked almonds and a parmesan tuile.
