Ingredients
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14 oz (400 g) Butternut Squash
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7 oz (200 g) Vegetables Soup
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1 White Onions
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1 Apples
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7 oz (200 g) precooked Chestnuts
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2 tablespoons Butter
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1 teaspoon Curry Powder
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1 sprig Thyme
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3½ fl oz (100 ml) White Wine
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5¼ cups Vegetable Broth
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¼ cup shredded medium aged Alpine Cheese
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freshly ground Salt
Directions
Steps
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1
Done
|
Peel the squash (unnecessary for red kuri), cut in half, and scoop out the seeds. Using a sharp knife, cut into ¾in (2 cm) cubes. |
|
2
Done
|
If necessary, peel the vegetables and chop into small pieces. Peel the onion, cut in half, and slice. Peel the apple, quarter, remove core, and slice. Chop the chestnuts coarsely. |
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3
Done
|
Melt the butter in a large pot over medium heat; add the squash, vegetables, onion, and apple. Season with salt, pepper, and curry. Cook for 5 minutes, covered, over low heat. Add thyme and cook another 5 minutes, covered; add chestnuts and deglaze with white wine. Pour in the broth and bring to a boil. Cook for 15 minutes or until the vegetables are soft. |
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4
Done
|
Season to taste and portion into soup plates; sprinkle with shredded Alpine cheese and serve. |
