Butternut Squash Velouté - Professioneel Recept | Galivora
Mediterraan

Butternut Squash Velouté

Ristorante Il Veliero

Ingredients

6 s
  • 1.5 kg butternut squash, peeled, seeded and diced
  • 2 medium onions diced, 4 garlic cloves minced, 2 cm ginger grated
  • 1 tsp ground cumin, ½ tsp ground coriander, ¼ tsp chilli flakes
  • 1.2 L vegetable stock, 200 ml coconut cream
  • 2 tbsp olive oil, salt and white pepper
  • Toasted pumpkin seeds, extra coconut cream, and chilli oil to garnish

Preparation

  1. Heat olive oil; cook onion until soft and translucent, about 8 minutes.
  2. Add garlic and ginger; cook 1 minute. Add cumin, coriander, and chilli flakes; stir 30 seconds.
  3. Add squash and stock. Bring to a boil; reduce and simmer 25-30 minutes until squash is very tender.
  4. Blend until completely smooth. Pour through a fine sieve for an ultra-smooth result.
  5. Return to heat; stir in coconut cream. Warm gently. Season generously.
  6. Serve in warm bowls with a drizzle of coconut cream, toasted pumpkin seeds, and a few drops of chilli oil.
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