You may also like
Categories:
butternut squash onion olive oil white wine butter milk nutmeg powder fennel seeds bay leaf coriander seeds
Viewed: 25 - Published at: 7 years agoIngredients
- 1 Butternut squash
- 1/2 Onion
- 1/2 Japanese leek
- 1 1/2 tbsp Olive oil
- 50 ml White wine
- 1/2 tbsp Butter
- 100 ml Milk
- 1 dash Nutmeg powder
- 1 dash Fennel seeds
- 3 leaves Bay leaf
- 1 dash Coriander seeds
Method
- Remove the seeds from the butternut squash, cut into easy to handle pieces, and scrape the skin off.
- Cut it into 5-6 cm cubes.
- Slice the onion thinly and the Japanese leek into thin round slices.
- Use the same amount of coriander seeds and fennel seeds.
- Heat the olive oil and saute the onion and leek being careful not to burn it.
- Add some salt and once the onions are transparent, add the butter.
- Add the spices and saute until fragrant.
- Scrape the bottom of the pan with a wooden spatula.
- Pour in the white wine and boil off the alcohol.
- Saute until the liquid evaporates.
- Add the butternut squash, pour in water to cover the squash, and drop in the bay leaves.
- Bring it to a boil, remove any scum, cover, and simmer over medium heat.
- Once the butternut squash is tender, turn off the heat and wait until cool.
- In an electric mixer, blend the ingredients in 2 batches.
- Return it to the pot, add the milk and season it with salt and nutmeg.
- Pour it in a bowl, garnish it with some green, and bon appetit!
