Nounoursonne has posted a lot more things than me lately, but here goes

this is a typical winter soup, you’ll probably find this base more often in the future, Red Kuri soup can be arranged with pretty much everything, spice, or just a potato for thickness.

Franhoiss, made me one once, tossing in a few ingredients any old how, the result was wonderful and of course, he didn’t remember the recipe, ever since, the quest is on to remake the magic Franhoiss soup.

for 2 servings:

• 1 Red Kuri squash
• 1g Saffron
• 1 Tonka bean, powdered
• 5cl sour cream (because, you know… Winter)
• 1/2 tsp kosher salt
• a handful of  spéculoos (optionnal)

Peel and dice your squash in rough chunks 2/4 cm

slow boil for 20 minutes in just enough water to cover the squash pieces.

Pour out some of the excess water.

turn down the heat and mix with the cream.

when smooth , add the saffron and tonka powder stirring gently.

do not boil again, just hot until you serve in a bowl .

you can either dip your speculoos or crumble them over your bowl.