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Creamy red kuri squash soup with ravioli

Savory recipes Fall Winter 30 minutes to 1 hour Easy Autocuiseur
Prep time
15 minutes
Cooking time
20 minutes
4 people


  1. Peel and chop the onion. Wash then cut the squash into small cubes (without peeling). Heat some olive oil or duck fat in a Dutch oven and sweat the onions and squash. Add the chicken stock, saffron, bay leaf, and thyme.
  2. Cook until the squash is tender. Blend the soup. Add the crème fraîche and continue cooking for 5 minutes without boiling. Season as needed.
  3. Fry the ham in a pan (without fat), then drain it on some paper towel.
  4. Just before serving, plunge the ravioli in some boiling water.
  5. Pour the soup into a soup bowl, then add the ravioli, a spoonful of cottage cheese, and some shaved ham on top.


  • 1 red kuri squash
  • 1 onion
  • 30 cl (1 and 1/4 cups) thick crème fraîche
  • 30 g (2 tbsp) butter
  • Chicken stock
  • 1 tsp saffron powder
  • 1 bay leaf
  • 2 sprigs of thyme
  • "Ravioles de Romans" (small cheese and parsley ravioli)
  • 50 g (1.8 oz) shaved ham
  • 1 spoonful of cottage cheese (sheep milk if possible)
  • Salt, pepper


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