Butternut Squash Cappuccino Soup: Festive and Easy Recipe
This butternut squash cappuccino with nutmeg is a chic and comforting starter for winter. Creamy, light, and aromatic, it blends the sweetness of the squash with the warmth of nutmeg. Perfect for Christmas or simply for an elegant dinner at home, this easy-to-make velouté will charm both young and old. Discover the complete and detailed recipe for a velvety and indulgent result!
Butternut Squash Cappuccino with Nutmeg Recipe
4
00:10
00:20
Easy
Ingredients
- 600 g of butternut squash flesh
- 1 onion
- 500 ml vegetable stock
- 100 ml heavy cream
- Salt, pepper
- 1 pinch of nutmeg
Preparation
1
Peel and cut the butternut squash into small cubes.
2
In a pot with a little olive oil, sauté the minced onion until golden. Add the cubes of butternut.
3
Pour in the vegetable stock and simmer 15 to 20 minutes until the butternut is well cooked.
4
Blend finely and season with salt, pepper and nutmeg. Serve in small bowls.
5
Whip the heavy cream until it becomes frothy. Spoon onto the butternut velouté and garnish with a pinch of grated nutmeg!