Cream of butternut squash soup with chestnuts and Gorgonzola

Velouté de potimarron, châtaignes, gorgonzola : instructions

• Preparing the chestnuts
  • 1
    If you plan to cook the chestnuts you’ve patiently gathered in the forest—or bought whole at the grocery store—you’ll first need to roast and peel them. This will add an extra half hour to your prep time.
• Preparing the chicken broth
  • 2
    If you don't have any ready-made chicken broth, use a bouillon cube. Bring the amount of water listed in the ingredients to a boil and add the bouillon cube(s) according to the package directions (usually one cube per half liter).
  • 3
    Stir until the cube is completely dissolved.
    
• Preparing the soup
  • 4
    Peel the pumpkin roughly (the skin is edible, so there’s no need to remove it all).
    
  • 5
    Then cut it in half and scoop out the seeds with a tbsp.
    
  • 6
    Cut the pumpkin into slices, then cut each slice into large cubes.
    
  • 7
    Peel and chop the onion into small pieces.
    
  • 8
    Pour the olive oil into the bottom of a wok along with the butter, and sauté the onion over low heat, being careful not to brown it.
    
  • 9
    Next, add the gingerbread mixture, the chopped butternut squash, and the chestnuts. Season with pepper to taste; personally, I don’t add salt since the broth is already salty enough. Stir, pour the broth over the top, and cover.
    
  • 10
    Let it simmer for 20 minutes.
    
  • 11
    Check if the pumpkin is cooked by piercing it with a knife. When it’s tender, add half the cream and blend until smooth.
    
  • 12
    Cut the Gorgonzola into small cubes. Place about two tbsp on each plate, then pour the soup over the top. Serve piping hot, with a drizzle of crème fraîche and a drizzle of hazelnut oil.