Try out this homemade butternut squash velout\u00e9 recipe that’s easy to make. This unique, aromatic, and rich soup is perfect for warming up during the chilly evenings at year’s end. The combination of butternut squash, walnut oil, and crushed hazelnuts will delight your taste buds and elevate this dish to a gourmet level!<\/p>\n
Calories per 100g: approx. 80<\/p>\n
Serves 4<\/p>\n
10 minutes<\/p>\n
30 minutes<\/p>\n
40 minutes<\/p>\n
For 4 servings:<\/p>\n
– 1 butternut squash
\n– 2 shallots
\n– 1 tablespoon of olive oil
\n– Milk or chicken broth (as needed)
\n– 15 cl of fresh cream
\n– Nutmeg (to taste)
\n– Walnut oil (to taste)
\n– Crushed hazelnuts (to taste)
\n– Salt (to taste)
\n– Pepper (to taste)<\/p>\n
Start by peeling, seeding, and chopping the butternut squash into small pieces.<\/p>\n
In a large skillet, saut\u00e9 the finely chopped shallots until golden. Add the butternut squash and let it sweat. Cover with milk or chicken broth and simmer until the squash is tender.<\/p>\n
Season with salt and nutmeg. Add the cream and then blend everything to a smooth consistency (add more cream if desired for texture).<\/p>\n
To serve, pour the velout\u00e9 into a serving dish. Drizzle with walnut oil, sprinkle with crushed hazelnuts, and finish with a twist of freshly ground pepper. Enjoy hot, accompanied by croutons and cheese cubes for dipping.<\/p>\n\n\n