Pumpkin and Squash Velouté with Homemade Croutons

Ingredients

• 900 g Pumpkin (butternut) or squash (peeled, seeded, diced)
• 300 g Potatoes (peeled, diced)
• 1 Leek (white part only, sliced into rounds)
• 2 Celery stalk (leaves or stalks chopped)
• 30 g Butter (unsalted, soft)
• 30 ml Olive oil (about 2 tablespoons)
• 1 c. à café Salt
• 0.5 c. à café Ground black pepper
• 0.25 c. à café Nutmeg (grated)
• 1 L Water (boiling)
• 100 g Hard cheese (e.g., Comté) (cut into cubes)
• 30 ml Sour cream (about 2 tablespoons)
• 3 tranches Whole grain sandwich bread (no crust) (cut into small dice)
• 1 c. à soupe Pumpkin seeds (optional, for garnish)

Instructions

1. Prepare the vegetables

   Wash, peel and slice the leek into rounds, chop the celery, cut the squash and potatoes into uniformly sized dice.

   Time: PT10M

2. Prepare the croutons

   Cut the whole grain sandwich bread slices into small dice about 1 cm.

   Time: PT5M

3. Sauté the aromatics

   In the pot, melt 30 g butter with 1 tablespoon olive oil over medium heat. Add the leek and celery, cover for 1 minute then stir and let brown for 2 minutes.

   Time: PT5M

   Temperature: moyen

4. Add the vegetables and season

   Stir in the squash and potatoes, season with salt, pepper and a pinch of nutmeg. Mix for 2 minutes to coat the vegetables.

   Time: PT3M

5. Cooking with boiling water

   Pour 1 L boiling water into the pot, bring to a boil, cover and simmer for 17 minutes until the vegetables are tender.

   Time: PT17M

   Temperature: ébullition

6. Brown the croutons

   While the soup cooks, melt 20 g butter with 1 tablespoon olive oil in a skillet over medium heat. Add the bread dice and brown for 5 minutes, stirring regularly.

   Time: PT5M

   Temperature: moyen

7. Blend the soup and add the finishing touch

   Remove the pot from heat, add the cheese cubes and sour cream, then blend with an immersion blender until smooth and velvety.

   Time: PT5M

8. Serve

   Ladle the soup into bowls, garnish with golden croutons, pumpkin seeds (optional) and a twist of pepper.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

12 g

Fiber

5 g