Recipes, re-invented from cooking shows
Curried Butternut Velouté
Prep. Time:
Baking Time:
Total Time:
15 mins
5 mins
25 mins
Serves:
6
Ingredients
100 g European butter
2 onions, sliced
2 garlic cloves
1 tablespoon ground cumin
450 g butternut squash
450 ml vegetable stock
120 ml double cream
sal
Instructions
To make the velouté, place a heavy-based pan over a medium heat and add the butter. Add the onion and sweat until soft. Add the garlic and cumin and cook on a low heat for an additional 3–4 minutes
Peel and dice the squash. Add to the pan and stir to coat in the flavored butter for 5 minutes. Add the stock, cook until the squash is soft then add the cream. Bring to a simmer then remove from the heat
Strain, reserving the liquid, and pulse the solids in a blender until smooth, adding some of the reserved stock until you're happy with the texture. Season to taste, pass through a fine strainer.
Tell us about your experience of this site
Did you try out this recipe? Do you need some questions answering? Please, tell us what you need and we'll hurry to help.