Crusty Butternut Squash Velouté
Ingredients
- 1.5 tablespoons butter
- 0.25 teaspoon cayenne pepper
- 0.5 cup onion, chopped
- 1 small garlic clove, chopped
- 2 leaves fresh sage, chopped
- 0.6 pound butternut squash, peeled, seeded and cut into cubes
- 1 tablespoon sherry or port wine
- 1.5 cups chicken or vegetable stock
- 1 ounce pancetta, finely chopped
- 2 tablespoons heavy cream
- Salt and pepper, to taste
CRUST
- 2 x 7 inch puff pastry rounds, cut into a puff pastry sheet
- 1 egg yolk, dissolved with 1.5 tablespoons cold water
Instructions
- Make the soup: Melt the butter in a heavy large pot over medium heat. Add onion, garlic and sage; sauté until soft, 4 to 5 minutes. Add squash cubes and sauté for a couple of minutes. Add the sherry, chicken stock and cayenne pepper. Cover and simmer on low for about 25 minutes.
- Meanwhile, fry the pancetta in a little skillet until nicely crisped. Drain on a paper towel.Place the sour cream in a bowl, add some cold water to turn it into a thick sauce and whisk until smooth. Transfer into a squeeze bottle and reserve cold.
- Puree soup with an immersion blender right in the pot, then stir in cream. Season to taste with salt and pepper. Serve in onion soup oven-proof bowls with pancetta and small sage leaves on top.
- Crust the soup: Put the puff pastry rounds on a baking sheet and refrigerate for 10 minutes.Brush the rim of each bowl with egg wash. Cover each bowl with a pastry round and press the pastry firmly over the sides so the top is taut, like a drum. Make sure there are no cracks in the pastry. Brush the tops lightly with egg wash.
- Bake until the pastry is puffed and golden brown, about 15 minutes. Serve immediately.
Cooking Tips for Crusty Butternut Squash Velouté:
- Make Ahead: You can prepare the soup up to a day ahead, but don’t add the cream or the puff pastry topping until you’re ready to serve. This will keep the soup fresh.
- Texture Adjustments: If the soup feels too thick after blending, simply add more stock or a bit of water to adjust the consistency.
- Puff Pastry: To ensure your pastry is golden and crispy, brush the top with egg wash before baking. Don’t forget to press the pastry edges tightly to prevent them from shrinking during baking.
- Serving Suggestion: For extra richness, serve with a small side of crisp salad or a drizzle of herbed olive oil over the soup.
- Vegetarian Option: Replace pancetta with roasted chickpeas for a vegetarian version that still gives a bit of crunch.
Explore More Delicious Soup Recipes and Courses!
Are you ready to take your culinary skills to the next level? Discover a wide range of mouthwatering soup recipes in our Soup Mastery Online Courses that will impress your guests at any gathering!
Mastering soup recipes allows you to create flavorful, comforting bowls that combine ingredients and techniques in creative ways. Whether you’re looking to make hearty classics or explore international flavors, we have a variety of courses to suit every palate.
Here are some of our featured soup courses to help you on your culinary journey:
- Soups Making 101 – Start with the basics and master the fundamentals of making soups from scratch.
- Clear Soups Mastery – Learn how to make crystal-clear broths and exquisite consommés.
- Seafood Soups Mastery – Dive into the world of seafood-based soups, from delicate bisques to flavorful chowders.
- Cold and World Soups Course – Explore unique cold soups and traditional international soups from different cultures.
Explore a world of culinary creativity on our YouTube Cooking channel! From indulgent desserts to comforting classics, we share a diverse range of recipes that cater to every palate.
Start your soup-making journey today and master the art of creating delicious, memorable bowls of soup!