FRIJE

Instructions

• 1.   Cut the butternut squash into large cubes.
• 2.   Roughly chop the onion.
• 3.   Sauté the onion and butternut squash in a little bit of butter. Stir regularly (the onion should not brown). Once the vegetables are well sautéed, crumble a bouillon cube over them.
• 4.   Stir well to let the vegetables absorb the bouillon.
  Cover with boiling water, just above the vegetables.
  Cook until the butternut squash is tender (check with a knife).
• 5.   Blend. Add one or two tablespoons of heavy cream. Season with salt and pepper.
• 6.   Add a hint of cinnamon.
• 7.   It's ready and delicious!

Nutritional information *

Reference

• www.marmiton.org/recettes/recette_veloute-de-butternut-a-la-canelle_220583.aspx