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velouté butternut

For 3/4 people

  • • 1 small butternut squash
  • • 2 fennel bulbs •
  • 1 Roscoff onion (or 1 sweet onion)
  • • 3 tbsp coconut cream
  • • 2 tsp mild curry powder
  • • 1 litre water
  • • 1 tbsp pumpkin seeds (optional)
  • • salt, pepper


Wash the fennel, remove the core and cut into pieces. Peel the onion and cut into quarters. Peel the butternut squash and cut into pieces.


Cook all the vegetables in a steamer basket for about 15 minutes until tender.


Heat 1 litre of water.


Pour the vegetables into a blender with the water, curry powder and coconut cream. Season then blend until smooth.


Serve hot with a sprinkling of pumpkin seeds and a drizzle of coconut cream.


Bon appétit!