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.
