Carrot soup with squash
Ingredients :
- 1 kg butternut squash
- 500g carrots
- 2 potatoes
- 1 clove of garlic
- 1 onion
- 1/2 liter of milk
- 1/2 liter chicken stock
- 1 C. olive oil
- nutmeg
- liquid cream
- hourskin seeds
- salt pepper
Preparation :
-
1
Peel and dice the butternut squash.
-
2
Peel and cut the potatoes and carrots into slices.
-
3
Peel and finely chop the garlic and onion.
Technical moves
Chop your vegetables
Carve an onion
-
4
Sweat the onion in olive oil.
-
5
Add all the vegetables and garlic then pour in the broth and milk.
-
6
Salt, pepper, add the nutmeg and cook for about 30 minutes.
-
7
Mix the preparation and adjust the seasoning if necessary.
-
8
Pour the velouté into bowls or soup plates.
-
9
Add a drizzle of liquid cream in each velouté then decorate with the hourskin seeds.
-
10
Serve immediately.
Tips
For this carrot and squash soup recipe, you can count on 15 minutes of preparation. To learn more about the foods in this veloute recipe, head over to our food guide here.
