Curried Leek and Butternut Squash Velouté with Turmeric

Dive into the warmth of our Curried Leek and Butternut Squash Velouté, a soup that blends the sweet richness of butternut squash with the subtle flavors of leeks, enhanced by the aromatic depths of curry and turmeric. This velvety soup is not only a feast for the senses with its vibrant color and enticing aroma but also a comforting embrace on chilly days. Perfect for health-conscious foodies looking for a nutritious yet flavorful meal, our recipe promises ease of preparation and delightful complexity of taste. Let’s bring the essence of autumn to your table with this exquisite blend of ingredients.

(4)

Preparation 15 min
Baking 20 min
Servings 8 servings
Level Débutant

Ustensils
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Preparation steps

Step 1
Cut the squash and potatoes into large cubes and set aside.
Step 2
Coarsely chop the onion and sauté in the butter for 3 to 4 minutes.
Step 3
Chop the leeks and cook with the onion for 5 minutes, until reduced.
Step 4
Add squash, potatoes, stock, water and spices. Bring to the boil and simmer, covered, for 20 minutes.
Step 5
Blend in a hand blender.
Step 6
Serve hot with a touch of 30% cream.