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Italian Cuisine

Crusty Butternut Squash Velouté

Prep25 min
Cook50 min
Total1h 15min
Yield2 portions
LevelAdvanced
 
 
Crusty Butternut Squash Velouté
About This Recipe

Crusty Butternut Squash Velouté is a sophisticated, rich soup perfect for special occasions like a romantic Valentine’s dinner. The combination of creamy butternut squash, aromatic sage, and crispy pancetta offers a unique balance of flavors. The puff pastry crust adds an elegant touch, elevating the dish into a gourmet experience.

Scale This Recipe

Servings

Ingredients

Units
  • 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 or port wine
  • 1.5 cups chicken or vegetable
  • 1 ounce , — finely chopped
  • 2 tablespoons heavy cream
  • Salt and pepper, — to taste
CRUST
  • 2 x 7 inch rounds, — cut into a puff pastry sheet
  • 1 egg yolk, — dissolved with 1.5 tablespoons cold water

Instructions

  1. 1

    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 on low for about 25 minutes.

  2. 2

    Meanwhile, fry the pancetta in a little skillet until nicely crisped. on a paper towel.

    Place the 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.

  3. 3

    Puree soup with an 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.

  4. 4

    Crust the soup: Put the puff pastry rounds on a baking sheet and refrigerate for 10 minutes.

    Brush the rim of each bowl with . 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.

  5. 5

    Bake until the pastry is puffed and golden brown, about 15 minutes. Serve immediately.

Techniques in this recipe
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Want to master this dish like a pro?

This recipe connects to Vegetable Stocks Making — learn the technique step by step in the video lessons.

Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot
Chef's Notes

Garlic burns fast and turns bitter — add it after the onions have softened, not at the start. If you'd like to go deeper, Vegetable Stocks Making covers this in full.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

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Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.

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