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Butternut and Chestnut Velouté

butternut squash, onion, chestnuts, heavy cream, olive oil, salt, sugar, pepper

Vegetarian Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 30 minutes
Cost per serving: 0,93 €
Energy: 399 kcal / serving
Nutritional score:

Instructions

  • 1.   Peel and dice the butternut squash into large cubes.
    Peel and slice the onion.
  • 2.   Sauté both in a pot with a bit of olive oil, cover with water just to the level of the vegetables, add a pinch of salt and sugar, and let it cook for 20 minutes (until the butternut squash is tender).
  • 3.   Add the chestnuts towards the end of cooking (reserving some pieces for garnish), then remove from heat and blend while adding the cream.
  • 4.   Adjust the seasoning (salt/sugar and pepper; you can also add spices according to your taste: cinnamon, nutmeg, chili, vanilla, ...) and serve by sprinkling some chestnut pieces on top.

Ingredients for servings

  • 1 doubeurre
  • 1 onion
  • 250 g of chestnut
  • 20 cl of heavy cream
  • 1 tablespoon of olive oil
  • 1 pinch of salt
  • 1 pinch of pepper

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    399 kcal
    20 %
  • Fat
    20,67 g
    30 %
  • of which saturated
    11,65 g
    58 %
  • Carbohydrates
    35,66 g
    14 %
  • of which sugar
    11,34 g
    13 %
  • Protein
    4,57 g
    9 %
  • Fibers
    8,89 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference