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Crusty Butternut Squash Velouté
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Crusty Butternut Squash Velouté

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.
Prep Time25 minutes
Cook Time50 minutes
Total Time1 hour 15 minutes
Course: Soup
Cuisine: French
Keyword: Butternut Squash
Servings: 2
Calories: 450kcal

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.