Onion Squash Soup with Morteau Sausage, Chestnuts and Parmesan Gelée 🎃

October brings an abundance of colourful ingredients and rich, distinctive flavours to your plate. Among the seasonal highlights, squash takes centre stage, offering a versatile and delicious addition to autumn-inspired dishes.

Fine Foods Product Development Manager, David Duverger, has created a dish using his favourite type of Squash, Onion Squash.

Check out the recipe below for his favourite way to cook it. 👇🏽😍

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

2 onion squashes

6 garlic cloves

2 sprigs of thyme

2 onions

50 g butter

Olive oil, as needed

1 Morteau sausage

150 g Parmesan rind

300 ml water

2.4 g agar-agar

2 g caster sugar

4 large fresh chestnuts

1 bay leaf

Salt and pepper

𝐌𝐞𝐭𝐡𝐨𝐝

1️⃣𝐎𝐧𝐢𝐨𝐧 𝐒𝐪𝐮𝐚𝐬𝐡 𝐒𝐨𝐮𝐩:

Peel one onion squash and cut it in half. Remove the seeds, then dice the flesh, reserving one-quarter for the garnish.

1.Cut the top off the second squash and remove the seeds. Place the peeled garlic cloves and one sprig of thyme inside. Add a drizzle of olive oil and season with salt and pepper.

3.Wrap the squash in foil, place it on a bed of rock salt and roast at 180°C for 25 minutes, or until tender.

4.Finely slice the onions and gently sweat them in the butter without allowing them to colour.

5.Add 1.5 litres of water and bring to a simmer. Add the diced squash and cook until tender.

6.Scoop the flesh from the roasted squash and add it to the soup.

7.Blend in a food processor until smooth. Adjust the seasoning as needed.

2️⃣𝐌𝐨𝐫𝐭𝐞𝐚𝐮 𝐒𝐚𝐮𝐬𝐚𝐠𝐞:

1.Place‍ the Morteau sausage in a saucepan of water with the bay leaf and the remaining sprig of thyme.

2.Simmer gently for 15 minutes.

3.Drain and cut into portions for serving.

3️⃣𝐏𝐚𝐫𝐦𝐞𝐬𝐚𝐧 𝐆𝐞𝐥é𝐞:

1.Place 300 ml of water and the Parmesan rind in a saucepan. Bring to a gentle simmer.

2.Strain through a fine sieve, then return the liquid to the saucepan.

3.Mix the agar-agar with the caster sugar. Whisk the mixture into the Parmesan liquid.

4.Bring to a boil while whisking, then pour into a shallow dish.

5.Refrigerate until set, then cut into cubes.

4️⃣𝐒𝐪𝐮𝐚𝐬𝐡 𝐚𝐧𝐝 𝐂𝐡𝐞𝐬𝐭𝐧𝐮𝐭 𝐆𝐚𝐫𝐧𝐢𝐬𝐡:
1.Cut the reserved squash into 1 cm cubes and blanch until just tender.

2.Blanch the chestnuts for 6 minutes, then peel them while they are still warm.

3.Cut the peeled chestnuts into 1 cm cubes.

𝐓𝐨 𝐒𝐞𝐫𝐯𝐞

Pour the hot squash soup into four bowls. Garnish with the Morteau sausage, diced squash, chestnuts and cubes of Parmesan gelée.