Irresistible butternut squash velouté

Ingredients

• 1/2 butternut squash (600g)
• 1 onion
• 1 stock cube
• 70 ml cream
• butter
• water

Materials

• Blender

Preparation

• Scoop out the butternut squash, peel it, and cut it into large pieces.
• In a large pot, melt some butter. Sauté the chopped onion, then add the butternut pieces.
  
• Sauté everything for about 5 minutes, then cover with water. Add the stock cube, salt, pepper, and bring to a boil.
• Once boiling, cover and let it cook for 25 minutes over medium heat.
  
• Transfer everything to the blender, add the cream that you have previously heated, and blend until smooth.
• And there you have it, your butternut squash velouté is ready!
  

Observations

Additions: feel free to add other vegetables to your velouté, such as leeks or carrots. You can also add spices like nutmeg.

For a lactose-free version: replace regular cream with a plant-based cream made from soy, coconut, or almond!

Cookware

Questions

Photos of members who cooked this recipe