Autumn is here ! the real one, meteorological, The kind that that paints the forests with vibrant colors and stirs up a craving for warm soups.
Autumn is squash season, and the possibilities for preparing them are nearly endless.

Ingredients (1 serving):

• 1 red kuri squash (~1 kg)
• 1 tablespoon crème fraîche
• 1 Caribbean blood sausage
• 20g dry goat cheese
• 1–2 g finely chopped habanero pepper

Instructions:

Slice off the top of the squash, dividing it into approximately ¾ and ¼ sections.

Remove the seeds and scoop out the flesh using a melon baller, being careful not to damage the outer shell.

Simmer the scooped-out flesh in a small amount of water over medium heat for at least 20 minutes.

Place the squash shell in the oven and bake for 20 minutes at 150°C (300°F) to prepare it for serving.

Add the crème fraîche to the cooked squash flesh without draining, then finely chop the chili pepper and mix it in. Blend the mixture until smooth and let it simmer on low heat to reduce.

Remove the casing from the blood sausage and cook the filling in a skillet over medium heat until it crumbles.

Coarsely chop the goat cheese.

Pour the soup into the baked squash shell, then sprinkle the crumbled sausage and goat cheese on top.

Serve hot