Butternut coconut velouté (Print Version)

# Ingredients:

01 - 1 yellow egg yolk.
02 - 40 cl coconut milk.
03 - Chia, poppy, or sesame seeds—take your pick.
04 - A tablespoon of vegetable bouillon.
05 - 500 ml water.
06 - A puff pastry sheet.
07 - 4-spice mix, one little spoonful.
08 - 900 g butternut squash, peeled.
09 - 400 g parsnips.

# Instructions:

01 - Slice parsnips into circles, and dice the butternut.
02 - Simmer them over medium heat with water, coconut milk, and bouillon for around 20 minutes until they're soft.
03 - Use a 4.5 cm cookie cutter to cut star shapes from the pastry.
04 - Brush each star with some beaten egg yolk, then sprinkle seeds on top.
05 - Bake them at 200°C for about 7 minutes or until golden.
06 - Stir the spice mix into the cooked veggies and blend everything into soup. Serve warm with your pastry stars.

# Notes:

01 - Puffy stars add a festive vibe to your smooth soup.
02 - Coconut milk makes it creamy and rich.

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