A few prosaic days
A little this side of the snow
And that side of the haze. Emily Dickinson
Its official, Autumn has arrived. And to make a quick start of it today’s recipe is a simple butternut squash cream, with a hint of leek and hazelnut.
Ingredients4 tbsps. Olive oil ½ onion finely chopped 1 leek 500 g butternut squash, diced 500 ml vegetable or chicken broth 150 ml heavy cream Some crushed hazelnuts
Heat oil in a big sauce pan, slowly brown the onions and leek. Add the squash and cook for 8 to 10 minutes, stirring occasionally, until it begins to be soft and golden. Pour in broth and add salt to taste. Let it simmer for 10 minutes until the squash is very soft. Add cream and blend. Serve with some hazelnuts on top.