📝 About This Recipe
Hailing from the rugged, volcanic heart of France’s Auvergne region, this 'Soupe de Courge' is the ultimate comfort for a chilly evening. The naturally sweet, velvety flesh of Red Kuri squash is elevated by the nutty, sharp complexity of Cantal cheese, which melts into luxurious ribbons within the hot broth. It is a masterful balance of earthy autumn flavors and the rich dairy heritage of the Massif Central.
🥗 Ingredients
The Soup Base
- 2 lbs Red Kuri or Butternut Squash (peeled, seeded, and cut into 1-inch cubes)
- 3 tablespoons Unsalted Butter (high-quality French butter preferred)
- 2 large Leeks (white and light green parts only, cleaned and sliced)
- 1 medium Yellow Onion (finely diced)
- 2 pieces Garlic Cloves (minced)
- 5 cups Chicken or Vegetable Stock (low-sodium, hot)
- 1/2 cup Heavy Cream (room temperature)
Aromatics and Seasoning
- 3 sprigs Fresh Thyme (leaves removed)
- 1/4 teaspoon Ground Nutmeg (freshly grated)
- to taste Fine Sea Salt
- to taste Freshly Cracked Black Pepper
The Finishing Touches
- 6 ounces Cantal Cheese (Entre-Deux) (coarsely grated)
- 1/4 cup Hazelnuts (toasted and roughly chopped)
- 2 tablespoons Extra Virgin Olive Oil (for drizzling)
- 1 small bunch Fresh Chives (finely snipped)
👨🍳 Instructions
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1
Begin by preparing your vegetables. Ensure the squash is cut into uniform cubes to guarantee even cooking, and wash the sliced leeks thoroughly in cold water to remove any hidden grit.
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2
In a large, heavy-bottomed Dutch oven or stockpot, melt the 3 tablespoons of butter over medium heat until it begins to foam and smells slightly nutty.
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3
Add the sliced leeks and diced onion to the pot. Sauté for about 8-10 minutes, stirring frequently, until they are soft, translucent, and sweet, but not browned.
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4
Stir in the minced garlic and thyme leaves. Cook for just 60 seconds until fragrant, being careful not to let the garlic scorch.
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5
Add the cubed squash to the pot. Stir well to coat the squash in the aromatic butter and cook for 5 minutes, allowing the edges of the squash to soften slightly.
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6
Pour in the hot stock until the vegetables are just submerged. Bring the liquid to a gentle boil, then immediately reduce the heat to low.
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7
Cover the pot partially and simmer for 20-25 minutes, or until the squash is very tender and falls apart when pierced with a fork.
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8
While the soup simmers, toast your hazelnuts in a dry pan over medium heat for 3-5 minutes until golden and fragrant. Set aside to cool, then chop roughly.
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9
Once the squash is cooked, remove the pot from the heat. Use an immersion blender to purée the soup until it is completely smooth and velvety.
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10
Return the pot to low heat. Stir in the heavy cream and the freshly grated nutmeg. Season generously with sea salt and black pepper to taste.
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11
Just before serving, stir in half of the grated Cantal cheese. Let it melt into the soup for 1 minute, creating a rich, stretchy texture.
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12
Ladle the hot soup into warmed bowls. Top each serving with the remaining grated Cantal, a sprinkle of toasted hazelnuts, snipped chives, and a light drizzle of olive oil.
💡 Chef's Tips
If you cannot find Cantal, a sharp white Cheddar or a young Gruyère makes a wonderful substitute. For a deeper flavor profile, roast the squash cubes in the oven at 400°F (200°C) for 20 minutes before adding them to the pot. Do not let the soup boil after adding the cream and cheese, as this can cause the dairy to separate or the cheese to become stringy. Using Red Kuri squash (Potimarron) allows you to leave the skin on if it's organic, as it is thin and edible, adding a chestnut-like flavor. Always warm your serving bowls; this keeps the cheese at the perfect melting consistency while you eat.
🍽️ Serving Suggestions
Pair with a crisp, dry white wine from the Auvergne or a Saint-Pourçain. Serve alongside thick slices of toasted sourdough or a rustic rye miche slathered in salted butter. A side salad of bitter greens like frisée or radicchio with a sharp vinaigrette cuts through the richness beautifully. For a non-alcoholic pairing, a sparkling apple cider provides a bright, autumnal acidity. Add a few drops of truffle oil at the very end for an even more decadent experience.