Velouté de courge butternut à la thaï au cookeo

Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Velouté de courge butternut à la thaï au cookeo. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Velouté de courge butternut à la thaï au cookeo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Velouté de courge butternut à la thaï au cookeo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Velouté de courge butternut à la thaï au cookeo is Pour 6 personne. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Velouté de courge butternut à la thaï au cookeo estimated approx 15min.

To begin with this recipe, we have to prepare a few ingredients. You can have Velouté de courge butternut à la thaï au cookeo using 8 ingredients and 5 steps. Here is how you can achieve it.

Un bon velouté réconfortant et exotique. Un peu de butternut, quelques carottes, de la crème de coco pour la douceur et des épices pour réchauffer tous ça.

#butternut #coco #curry #velouté #cookeo #robotdecuisine

Ingredients and spices that need to be Prepare to make Velouté de courge butternut à la thaï au cookeo:

1. 1 petite courge butternut (700g)
2. 2 carottes
3. 2 oignons
4. 40 cl crème de coco (on peux changer la crème par du lait)
5. 1 grosse cuillère à soupe de curry
6. 1 marmite de bouillon de légumes Knorr (ou 1 cube)
7. De l'eau
8. Sel, poivre

Instructions to make to make Velouté de courge butternut à la thaï au cookeo

1. Peler, vider et couper la courge en gros morceaux. Si c'est une courge bio on peut garder la peau.
2. Mettre le cookeo en mode dorer. Le temps du préchauffage peler et couper les oignons et les carottes.
3. Quand le cookeo est chaud faire revenir les oignons dans un peu d'huile. Quand ils sont dorés ajouter les carottes, la courge et le curry.
4. Ajouter la crème de coco et la marmite de bouillon, ajouter de l'eau jusqu'à recouvrir les légumes et passer en cuisson sous pression 15min.
5. Bien mixer à l'aide d'un mixeur plongeant et rectifier l'assaisonnement.
   Au moment de servir on peux ajouter une pincée de piment d'Espelette.

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