Velouté de butternut à la poudre de cresson

Butternut cream


  • 1 butternut squash
  • 4 bags of Supercress 5
  • 1 shallot
  • 1 stock cube
  • 2 tablespoons olive oil
  • 75 cl of water

Cut the butternut squash into large cubes. Coarsely chop the shallot. Fry the shallot and the butternut in a butter base without browning. Once the vegetables are nicely browned, crumble a stock cube in the water and cover the vegetables. 

 Cook for about 12 minutes until the butternut squash is cooked. Add a tablespoon or two of olive oil. Salt and pepper, add the bags of Supercress 5 and mix.