Butternut velouté with Cookeo

Ingredients:

• 1 medium sized butternut squash, peeled and cubed
• 2 tablespoons unsalted butter
• 1 small onion, chopped
• 2 cups vegetable or chicken broth
• 1/2 cup heavy cream
• 1/4 teaspoon nutmeg
• Salt and pepper to taste

Instructions:

1. Set your Cookeo to ‘sauté’ mode and melt the butter.
2. Add the chopped onion and sauté until the onion becomes translucent.
3. Add the cubed butternut squash to the Cookeo and continue sautéing for a few more minutes.
4. Add the vegetable or chicken broth, nutmeg, salt and pepper to the Cookeo. Close the lid and cook for 7 minutes on high pressure.
5. Allow the Cookeo to release pressure naturally for 5 minutes, then use the quick release valve to release any remaining pressure.
6. Stir in the heavy cream and use an immersion blender or upright blender to blend the soup until it reaches a smooth consistency.
7. Return the blended soup to the Cookeo and heat on low for 5 minutes to allow the soup to thicken and flavors to meld.
8. Serve hot with a sprinkle of fresh parsley and a slice of crusty bread for dipping.

Verdict:

This butternut velouté is creamy, comforting and perfect for chilly autumn or winter evenings. The Cookeo makes preparation a breeze, while the nutmeg adds a hint of warmth and spice to the rich, savory flavors of the butternut squash. This soup is perfect as a standalone meal or appetizer, and can be easily adapted to suit any dietary restrictions or preferences.

Serving Suggestions:

• Top the soup with croutons or a dollop of sour cream for added texture and flavor.
• Pair the soup with a fresh salad or grilled sandwich for a more satisfying meal.
• Garnish with roasted pumpkin seeds or a drizzle of olive oil for an extra touch of elegance.