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.
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Preparation 15 min
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Baking 20 min
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Servings 8 servings
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Level Débutant
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Energy ≈ 140 kcal / serving
Ingredients
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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.
Ingredients
- Butternut squash : 1 kilogram
- Yellow Onion : 1
- Leek : 2
- Potatoes : 3
- Chicken broth : 50 centiliters
- Turmeric : 1 teaspoon
- Curry Powder : 1/2 tablespoon
- Salt : 1 pinch
- Pepper : 1 pinch
- Water : 25 centiliters
- Unsalted butter : 15 grams
- Whipping cream 30% : Au goût
Preparation steps
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Cut the squash and potatoes into large cubes and set aside.
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Coarsely chop the onion and sauté in the butter for 3 to 4 minutes.
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Chop the leeks and cook with the onion for 5 minutes, until reduced.
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Add squash, potatoes, stock, water and spices. Bring to the boil and simmer, covered, for 20 minutes.
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Blend in a hand blender.
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Serve hot with a touch of 30% cream.
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