Butternut squash velouté is a soup generally eaten hot that can be a starter or a light meal. It is an easy soup to cook and can have several varieties including butternut squash with zucchini, cream or potatoes. I therefore offer you the easy and original recipe for butternut squash velouté, with grandmother's tips to succeed in your recipe according to the rules of the art. One thing is sure you will enjoy it. So gather your ingredients and let's go!
INGREDIENTS
- 1 pumpkin
- 1 onion
- A branch of celery
- 1 onion
- 2 cloves of garlic
- 1l chicken broth
- Salt
- Pepper
- Thyme
- Olive oil
Total time
Preparation: 5 min Rest: – Cooking: 45 min
PREPARATION
1
So to start, wash the pumpkin properly and cut it into quarters without peeling it (you can also peel it) then remove the seeds and then cut into medium cubes. The skin of the pumpkin is quite hard, so have a good knife and a little energy. Then cut your onions and the celery stalk into large strips, or large cubes. No need to cut your ingredients finely because at the end of cooking, we will mix them. However, the pumpkin cubes should not be very large in order to facilitate cooking
2
Pour a generous drizzle of olive oil into a saucepan over medium heat. Gently brown the onions and chopped celery stalks for 2 minutes to bring out the onion flavor. You can also use butter for your recipe, in which case, simply melt the butter in the saucepan and then add the onions.
3
Then add the pumpkins, mix and let them grill for about ten minutes, adding water. This will allow the pumpkin to absorb as much of the flavor of the vegetables as possible.
4
After 10 minutes, add the garlic cloves, a little orange zest, a little thyme and the orange juice. Then let it simmer for a few minutes, the time to evaporate the orange juice and let it dry up a little bit. The orange juice will not only deglaze the preparation but also give an exceptional taste to the soup.
5
Then add the chicken broth or vegetable broth. You can add bouillon cubes. In this case, add a liter of water before adding your cubes
6
Then add salt, pepper, bring to a boil and cook the pumpkin properly. You can check the cooking with a knife, if it goes in easily then it is ready.
7
Now blend your preparation until it is very smooth and serve hot. You can add cream to your soup, however if you add the cream, it would be ideal not to keep it for a long time. You can also vary your pumpkin velouté with zucchini, in this case your soup will have a greenish color. Potatoes are also widely used to make this recipe, you can use them and you will have an equally delicious soup. If you are planning this recipe as a starter to receive your guests, it is best to make it well before their arrival because it still takes quite a while to cook. Enjoy!! If you like this recipe, also discover this recipe for Italian gazpacho
