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Red Kuri Squash Velouté with Chorizo
This smooth, nutmeg-scented red kuri squash velouté is finished with thin strips of chorizo. The squash goes into the MicroCook Casserole unpeeled, since its skin turns tender as it cooks, which takes just 20 minutes in the microwave.
- Total time
- 40 min
- Prep
- 15 min
- Cook
- 20 min
- Rest
- 5 min
Ingredients
Method
Scrub the squash thoroughly, cut it into chunks without peeling it and scoop out the seeds.
Peel the onion and garlic, degerm the garlic, then chop both in the Tupperware SuperSonic Chopper Compact.
Combine the chopped onion and garlic, squash, butter, nutmeg and 250 ml (1 cup) water in the Tupperware MicroCook Casserole 2.25 l. Microwave for 20 minutes at 600 W, stirring halfway through, then leave to stand for 5 minutes.
Blend with a stick blender, adding boiling water until you reach the consistency you want. Season with salt and pepper.
Cut the chorizo into thin strips and scatter them over the hot soup to serve.
