French Food Friday - Velouté de butternut

 

It is that time of the year, everywhere you look there are pumpkins and butternuts.

I used half of the first butternut of the season,  to make a tagine and I had 400 grams remaining. 

Not enough to make a cake so I thought I would make some soup.

Hence when French Boyfriend came home for his lunch after a busy morning in the shop, he was very happy  to find home made soup and bread direct from the oven, waiting for him.

Velouté de butternut 

Ingredients

400 g butternut squash 200 ml coconut milk 1 tablespoon grated fresh ginger 1 clove of garlic 1 large onion 250 ml of water 1 vegetable stock cube 1 teaspoon ground turmeric 2 tablespoon olive oil

Directions Cut the squash in half lengthwise, remove the seeds, skin and cut the flesh into cubes (400g of flesh). Chop the onion and garlic. In a large pan, heat the oil and sweat the onion in it. Mix then add the garlic and ginger.

Mix well before adding the coconut milk, water and crumbled vegetable bouillon cube. Mix again. Add the butternut cubes and turmeric. Mix and simmer for 20 to 30 minutes (the squash flesh should be tender).

Place the contents of the pan in a blender and mix until you get a smooth soup. Serve immediately.

Bon appetit ♥♥

Leeann x