Red kuri squash cream soup Recipe

1. Peel and chop the red kuri squash. Finely slice the onion and sweat in a pan with the butter and crushed garlic. Then add the red kuri squash. Gently fry for about 4 minutes. Add the milk and chicken stock and bring to the boil and simmer for about 35 minutes. At the end of the cooking time, check the red kuri’s texture using the tip of a knife.
2. Remove the red kuri squash and set aside the stock. Mix the red kuri squash into a puree (you can sieve it to make it smoother and more even). Then adjust the texture to your taste by adding stock. Adjust the seasoning.
3. Immediately fill the Le Parfait super 1L jars (about 2 of them) with the cream soup up to 2 cm from the edge. Close and immediately proceed with heat treatment for 2 hours at 100°C.

To serve, warm the soup in a saucepan over low heat. Add a little thick cream to the bowl and sprinkle some powdered hazelnuts on top.