An idea of soup for a change, a velvety butternut squash, you know, this squash clear and elongated. I know that the mode is more to the pumpkins but in my opinion, the butternut squash is much better ! It is simple, it is good and it is very sweet !
Velouté of butternut squash roasted
Ingredients (for 4)
- 1 butternut squash of 1kg5
- 70 cl of broth of poultry
- 15 cl of liquid cream
- 1 pinch of Espelette pepper
- Olive oil
- Pumpkin seed oil
- Salt and pepper
Preheat the oven to 180°.
Wash the squash but do not peel not. Cut in half lengthwise and remove seeds. Then cut into slices of 1 cm thickness.
Spread on a baking sheet and pour over a drizzle of olive oil and Espelette pepper.
Bake for 45 min.
When the squash is cooked, heat in a saucepan the bouillon and the cream. Once the mixture is boiling, turn off the heat and add the roasted squash.
Mix to obtain a smooth texture and season.
Divide into bowls and add a drizzle of pumpkin seed oil.
Good soup !