Butternut veloute
This butternut soup is smooth, flavourful and can be eaten hot or cold. You can either eat it on its own or with a piece ofbread on the side. It is delicious !
Tips and tricks on ingredients:
Onion: Make sure you use a yellow onion.
Garlic: Fresh garlic will bring a nicer and fresher taste than powder garlic.
Ginger: It has to be fresh ginger. Powdered ginger would not bring the same taste to the soup. It is best to grate the ginger. If you decide to cut it, make sure your pieces are as small as you can make them!
Broth: I usually use a veggie cube from knorrthat I dissolve in water. You can also buy the veggie broth directly.
Butternut: The size of your butternut will determine the consistency of the soup. A medium butternut should give you a creamy consistency. If you only have a small butternut, just add less water!
Coconut milk: The can of coconut should be added at the end, after the blending.
- If you plan on eating the soup cold, take your pot of the stoves and add the entire can. Let the coconut milk melt slowly in the soup, while mixing it. You can then place it in the fridge for about two hours.
- If you plan on eating the soup hot, lower your stove heating to a minimum, add the coconut can and leave it to warm up for a few minutes. You don’t want to over cook it, otherwise it will break down the creaminess of the coconut cream.
Butternut veloute recipe
Servings
4
Preparation time
15 min
Cooking time
40 min
total time
55 min
Ingredients
- 1 medium butternut
- 2 garlic gloves
- 1 veggie knoor cube
- 1 yellow onion
- 2 tablespoons of olive oil
- 1 tablespoon of fresh ginger
- 2 tablespoons of turmeric powder
- 1 tablespoon of nutmeg powder
- 1 tablespoon of paprika powder
- 1 tablespoon of curry powder
- Pinch of salt
- Pinch of pepper
Instructions
Cut one butternut squash in two. Place of oven tray with the inside facing the tray. Roast the butternut in over for 40 min at 180° C.
While the butternut is cooking in the oven, cut the garlic gloves, onion and ginger into small pieces. Transfer them in a pan with olive oil and add the spices (turmeric, nutmeg, paprika, curry, salt and pepper). Leave to cook until soft.
Dissolve your cube of veggie knoor in 0.5L of hot water. Once the cube is fully disssolve, transfer the mixture to your pot with the spices. Leave to infuse under medium heat for about 15 min.
Once your butternut is cooked (very soft in the inside), remove the part with seeds. Then scoop out all the butternut flesh and add it to your pot. Leave it you cook for a few minutes. This will allow it to absorb the flavours! Then blend the mixture until smooth. Once bended, it is time to add the can coconut. There are two options:
– If you plan on eating the soup cold, take your pot of the stoves and add the entire can. Let the coconut milk melt slowly in the soup, while mixing it. You can then place it in the fridge for about two hours.
– If you plan on eating the soup hot, lower your stove heat to a minimum, add the coconut can and leave it to warm up for a few minutes. You don’t want to over cook it, otherwise it will break down the creaminess of the coconut cream.
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