Butternut velouté with squash seeds

1. Peel the butternut squash, remove the seeds and cut it into small pieces. Cook in a large
covered saucepan on a low heat with the garlic clove, chopped onion, milk, chicken stock
and the OPTIFIBRE.

2. Blend the mixture until smooth then sprinkle with toasted squash seeds and slivered
almonds.

Culinary tip:
A recipe that you can also make with pumpkin.

Allergens:

Contains milk, nuts. Chicken stock cube may contain mustard, celery.