This is THE meal par excellence for cooler evenings, in a big combination to warm up.
I took a long time to publish this recipe for butternut velouté with coconut, but here we are!
Prepare your butternut velouté: with or without the skin?
As much as the pumpkin is a consensus in the culinary world and we agree that peeling it is not really of interest because its skin becomes very tender, as much for the butternut squash, this is not always so true.
For my part, I noticed that at the beginning of the season at the very beginning of autumn, the skin is not very thick, but as soon as we advance a little in time and conservation, the latter becomes harder and thicker. .
That being said, I brush my butternut squash under a stream of water to remove all the earth (I remind you for all intents and purposes that leaving earth on your vegetables does not give B12 but can give you illnesses no phew, so rinse your vegetables, kiss), then I cut it and empty it before putting it in my pot.
That said, it will then be necessary to ensure that it is perfectly cooked, but also to mix it well, preferably with equipment that allows you to obtain something very fine.
Which coconut milk to choose?
People who know my dislike for coconut in PLS in front of this article: but what do you aunt do? Didn’t you hate coconut with all your soul? WHO stole this blog? GIVE THE BLOG TO TATA!
The truth is that I often find a rancid taste in coconut milk and cream. It would seem that coconut oil is susceptible to rancidity, which can cause this flavor from hell that deserves to disappear from the face of the globe but that I am obviously the only one to perceive.
Still, no matter how much I tasted all the brands of organic coconut milk/cream, I hated them all.
I stick to my Kara Coconut Milk Brick, often cream by the way (sold in green brick not blue) which usually doesn’t have that very nasty taste that comes out a lot after cooking.
Mix its velvety
It’s in the name, but really, for me velvety it’s very very fine. I therefore advise you to prolong the work of the mixture with your mixer, whatever its quality, but also to opt for your most powerful equipment.
Brands that offer robots to make soup in particular have thought about that, we get very good results.
The hand blender is an alternative but my favorite is the KitchenAid Blender that I have at home. Having been offered by the brand, it is the fully automatic superblender, and it has similar performance to a Vitamix (and a price too, let’s be honest, except that it still looks a lot better).
The result is a really smooth, unctuous velouté, just the way I like it.
What to eat your velouté with?
Soup is cool, but in this recipe, no protein (as was the case with the butternut squash soup with coral lentilswhich is a good option for eating a protein soup), and it’s a bit light to eat on its own.
So that it is a meal in its own right and not just a starter, we generally make beautiful thin slices of delicious kamut bread based on sourdough (which costs us a kidney, but reviving my sourdough seems crazy to me at the moment), , spread generously with hummus or fresh cheese.
I will put the reference here, because I often talk about fresh cheese. Even if I know how to do it myself, I admit that the fermented version of Nutty Bay sold at biocoop is my little pleasure of the week. It’s quite expensive (I buy the small format which is around 5 euros), but it’s a welcome accent!
In general, as with the Kalamata olives which I love and which are also expensive, I keep these products as a topping, not as the main ingredient. Using them as a key allows you to benefit from them in a lot of meals, and to moderate their cost.
Be that as it may, at the hummus level, we can make a classic hummusa hummus with oliveswe can also make white bean spreadfromage frais… No rules, but with this flavor of soup, I find that the fresh and tangy side of fromage frais or a lemony hummus goes perfectly.
- 200 g onion
- 2 vs. soup olive oil
- 400 g potato
- 800 g butternut squash
- 200 ml coconut milk or coconut cream
Start by thoroughly brushing your squash of soil residue, and your potatoes.
Peel the potatoes, as for the squash, we will keep its skin (provided you have a good mixer/blender, if necessary you can feel the slightly thicker texture of the skin after mixing).
Cut the potatoes and squash into not too large pieces: the thicker/larger the pieces, the longer it takes to cook. It seems logical but it is good to remember it, especially in our time when electricity and gold are on the same course. Obviously remove the squash stem and its seeds.
Cut the onion into strips, and brown it in your casserole dish, so as to brown it a little.
Add the potatoes and the squash, let a few pieces brown.
Add the coconut milk/cream on top, and cover with water.
Let cook between twenty and forty minutes depending on the size of the pieces (the less, the better of course). Check the liquid level so that everything is well under water!
Once the soup is cooked, mix it to obtain a nice velvety texture. I add the cooking liquid as I go, but generally, having covered just to the surface of the vegetable, I have just the right amount! If you like it more fluid, you may need to add a little water, but given the temperature of the thing, you won’t risk making it too cold haha.
Enjoy with good sandwiches for a complete meal, or as a starter in small soup plates.