Butternut cream with golden latte spices and autumn toast

La-crème-de-butternut-aux-épices-de-golden-latte-et-sa-tartine-d-automne huages

Delight your taste buds with this delicious recipe proposed by chef Anne Bienvenu.

Things to know to make the recipe:

Preparation time: around fifteen minutes
Cooking time: around twenty minutes
Difficulty: easy


Ingredients (for 2 people):

  • 1 organic butternut
  • 1 glass of coconut cream
  • salt and pepper
  • Huages ​​golden latte spices
  • two slices of bread
  • 1 clove of garlic
  • oil
  • 1 vegetable (carrots...)
  • cheese shavings
  • capers and fresh herbs

Kitchen equipment :

  • Pan
  • blender
  • Knives
  • cutting board, bowls and sieve

Preparation steps:

  • Butternut cream: Wash, core and cut an organic butternut into cubes (no need to peel it). Place the butternut in a saucepan, cover with water, bring to the boil and cook for around twenty minutes over medium heat. Mix the preparation in a blender with 1 glass of coconut cream, salt/pepper and add Huages ​​golden latte spices (if desired).
  • For the toast: cut two nice slices of bread of your choice (here a traditional baguette), toast them in the oven for a few minutes and rub a clove of garlic on them. Pour olive oil on the toast (we chose a fruity olive oil in which we rehydrated “sea lettuce” algae). Add thin slices of carrots (or other cooked/raw vegetables of your choice), cheese shavings (here young Cantal), a few capers and fresh herbs (here thyme from our vegetable garden). Sprinkle with Huages ​​golden latte spice using a sieve. Optional: reheat the toast in the oven, in grill mode for a few minutes (watch the cooking carefully), to melt the cheese.
  • Assembly: pour the butte cream rnut in deep plates (or bowl) and present the toast on top.

Enjoy your food !

What Anne offers is worth the detour, go visit her on her site  or on his Instagram account
Recipe and photo credit

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