Preparation time: 20 min. Total time: 40 min.
Ingredients (for 6 people) :
- 1 butternut squash
- 1 liter cow's milk or soya milk
- 3 tbsp. crème fraîche (optional)
- chopped chervil or parsley
- very little salt
Preparation:
Cut the butternut squash into quarters, remove the seeds and peel. Cook the flesh in a pressure cooker or casserole dish with a base of water (20 to 25 min.).
Drain. Mashed potato to a purée. Add milk, crème fraîche and blend.
Sprinkle with chopped chervil or parsley. Serve this velouté piping hot.