Butternut Squash Velouté with Sweet Spices
Soup
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Cook Time
1 h 50 min
Servings
6
Difficulty
Easy
Prep Time
30 Min
Description
This butternut squash velouté is a truly comforting delight, perfect for autumn and winter evenings. I love preparing this soup because it is both simple and full of flavors thanks to sweet spices like curry, cumin and a hint of cayenne pepper. Fresh coriander and ginger add a touch of freshness and warmth. This velouté is ideal for a light meal or a festive starter. For a more indulgent version, you can add a spoonful of crème fraîche before serving. A real treat for the taste buds!
Ingredients (19 ingredients)
-
490 g Butternut squash
-
2 piece Courgette
-
325 g Potato
-
600 g Carrot
-
360 g Apple
-
4 piece Shallot
-
2 clove Garlic
-
Coriander
-
Ginger
-
Curry
-
Cumin
-
Cayenne pepper
-
Nutmeg
-
Salt
-
Pepper
-
750 ml Water
-
1 cube Vegetable stock
-
2 container 0% fat yoghurt
-
Grated cheese
Preparation (8 steps)
Vegetable preparation
Cut the butternut squash (490 g), the courgettes (2), the potatoes (325 g), the carrots (600 g), the apples (360 g) and the shallots (4) into small pieces. Peel and chop the garlic (2 cloves).
Cooking the shallots and garlic
Put the shallots and garlic in the Thermomix bowl. Chop for 3 Sek./Stufe 5. Add a little olive oil and cook for 3 Min./120°C/Stufe 1.
Adding vegetables and spices
Add the butternut squash, courgettes, potatoes, carrots and apples to the Thermomix bowl. Add 1 teaspoon of coriander, 2 teaspoons of ginger, 1 tablespoon and 1/2 of curry, 2 teaspoons of cumin, 1 teaspoon of cayenne pepper and 1 tablespoon of nutmeg. Salt and pepper to your taste. Mix well with the spatula.
Cooking the vegetables
Add 750 ml of water with a vegetable stock cube in the Thermomix bowl. Cook for 70 Min./100°C/Stufe 2.
Checking and additional cooking (if needed)
Check if the vegetables crumble easily. If not, extend the cooking by 10 Min./100°C/Stufe 2.
Blending the velouté
Blend the velouté for 30 Sek./Stufe 8, gradually increasing the speed.
Adding the yoghurts and final blending
Add 2 pots of 0% fat yoghurt in the Thermomix bowl. Blend for 10 Sek./Stufe 4 to incorporate the yoghurts well.
Service
Serve the velouté hot, garnished with grated cheese and chopped fresh coriander.
Finished cooking? Great! 🎉
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Created by
Julie Thomas
5
Rezepte
0
Kochbücher
Allergens
- Milk (including lactose)
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