Butternut squash velouté and cashew creamy leeks
For the Butternut squash and leeks velouté:
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 1 chopped onion
- 2 chopped garlic cloves
- 1 peeled, hollowed and diced butternut squash of 1.5 kg
- 15 ml (1 tablespoon) of olive oil
- 1 litre (4 cups) of vegetables broth without added salt
- Ground pepper up to taste
For the cashew cream:
- 100 g of raw cashew
- 100 ml of water
- Water for soaking
For the Butternut squash and leeks velouté:
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Fry sliced leeks, onion and garlic in olive oil at medium-high heat until leeks and onion melt and start to roast a bit. Add squash cubes, and mix well. Soak with chicken broth. Pepper. Bring to a boil and simmer for 20 minutes until squash tenders.
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Set in the mixer until obtaining a smooth texture. Add cashew cream, season and mix again. When serving, garnish with a few fresh chives.
For the cashew cream:
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In a container with a hermetic lid, soak raw cashews with enough water to cover all cashews. Refrigerate for 4 hours. Rinse cashews and set them in a mixer bowl. Add 100 ml of water and activate the mixer until obtaining a smooth, creamy and homogenized mixture of cashews and water. Cashew cream may be kept a few days in the refrigirator. May be used with desserts or main meal by replacing milk or any dairy products. This basic preparation is frequently used for vegan cooking.
Did you know that...
We produce and harvest over 400,000 pounds of squash each year.
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