Nutrition Facts
4 servings
4
Recipe for Pumpkin Velouté with Spices and Ghee
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Choose a recipe for butternut squash soup with Indian spices and ghee (clarified butter).
Ingredients
1 Hokkaido squash
1 Onion
1 clove Garlic
1 Fresh ginger
1 pinch Mild Madras Curry
Pepper
4 Coriander
1 Organic Ghee
Directions
1
Wash the squash, remove the seeds, and cut it into cubes. Peel and chop the onion and garlic. Peel the ginger and finely chop it.
2
Melt the ghee in a pot and add the spices, mix, and let cook for 1 minute.
3
Add the onion, garlic, and ginger and let them soften over low heat. Incorporate the cubes of squash, coat them with spices, and cover with water.
4
Let it cook for 20 minutes or until the squash is tender. Blend until smooth.
5
Pour into bowls or plates, add a turn of the pepper mill and sprinkle with cilantro leaves.
6
To finish, enjoy it very hot.
Ingredients
Ingredients
1 Hokkaido squash
1 Onion
1 clove Garlic
1 Fresh ginger
1 pinch Mild Madras Curry
Pepper
4 Coriander
1 Organic Ghee
Directions
Directions
1
Wash the squash, remove the seeds, and cut it into cubes. Peel and chop the onion and garlic. Peel the ginger and finely chop it.
2
Melt the ghee in a pot and add the spices, mix, and let cook for 1 minute.
3
Add the onion, garlic, and ginger and let them soften over low heat. Incorporate the cubes of squash, coat them with spices, and cover with water.
4
Let it cook for 20 minutes or until the squash is tender. Blend until smooth.
5
Pour into bowls or plates, add a turn of the pepper mill and sprinkle with cilantro leaves.
6
To finish, enjoy it very hot.
Notes
-
ppvleo
simple but good with the taste of ginger
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EN