WHAT YOU NEED (FOR 10 PEOPLE):
1 Red Kuri Squash (Hokkaido)
1 Butternut Squash
2 1/2 l Chicken/Vegetable Broth
200 ml Whipped Cream
2 Garlic Cloves
Salt and Pepper
1 Vanilla Bean
Oil, for stir-frying
1. Halve, seed and cube the butternut squash and the red kuri squash. Put them in a frying pan, together with the garlic cloves (which are sliced into small pieces beforehand). Stir-fry them in a bit of oil.
2. Put the vegetable broth in a large pot. Bring to a boil. Peel and cube the potatoes and the ginger (a bit of ginger is enough! Don’t add too much!). Tip the potatoes, ginger and the squash into the pot.
3. Let it boil for 20 minutes. Blend everything. Then add the spices and whipped cream. Let it boil for a bit longer. Blend it again and leave it over night. Add the orange juice before eating it the next day. You can also add some sour cream or crème fraîche before serving it. Done!