Number of persons
1 bouillon cube
1 tablespoon fresh cream
1 pinch of cinnamon
Total Time: 35 mins
Preparation: 20 min
Cooking: 15 min
Cut the butternut into large cubes.
Coarsely chop the onion.
Brown the onion and butternut in a butter base. Stir regularly (the onion should not turn brown). Once the vegetables are well returned, crumble a cube of broth on top.
Stir well to let the vegetables soak in the broth.
Cover with boiling water, just above the vegetables.
Cook until the butternut is cooked (use a knife to check the doneness).
Mixer. Add one or two spoons of fresh cream. Salt and pepper.
Add a hint of cinnamon.
It’s ready and it’s delicious!