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Butternut Velouté

If you have chicken stock in the fridge or pantry, this soup can be made in no time, around 10 minutes hands-on in the kitchen, the rest is just baking time. The result is a truly wonderful soup that is simple ingredients wise, super flavorful to be enjoyed with a good slice of buttered sourdough bread.
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Prep Time 5 minutes
Cook Time 5 minutes
Baking time 35 minutes
Total Time 45 minutes
Servings: 4 people
Course: Soup
Cuisine: Salt, Savory
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg Butternut Squash
  • 4 grinds Black Pepper
  • 1 tsp Grey Salt (Celtic Salt)
  • 1 tbsp Melted Tallow/Duck Fat (You can use heat stable fruit oil, I just prefer not to)
  • 675 ml Chicken Stock/Broth (Jeg bruger min 3 timers Kyllinge Broth)
  • 200 ml Whole Cream
  • 1/4 tsp Piment d'espelette (you can use chipotle or another mild red chili pepper)
  • 1 tsp Spring Garlic (I use it dried)

Equipment

  • 1 blender

Method
 

  1. Preheat the oven to 355.
  2. Split the butternut squash in two and place the halves on a baking sheet lined with parchment paper. Brush with melted fat or oil. Season with salt and pepper. Bake on the mid rack for about 30-40 minutes until tender.
  3. They usually look similar to this when they are done. Be careful not to overbake them, as this will make the soup taste burnt, which isn't a desirable flavor for this soup.
  4. Remove the seeds with a spoon and scoop all the flesh from the shell.
  5. Put the butternut squash into a large pot with the chicken stock. Bring the soup to a boil and simmer for 5 minutes. Now blend the soup with a bamix or pour it into a blender bowl. Add cream and chili and season with salt if it is necessary, if your stock isn't salty enough. Blend the soup into a velouté "a velvety smooth soup".
  6. This is what you should be serving, a smooth velouté soup that is wonderfully creamy and tastes absolutely delicious.
  7. You can top it with a full fat 40% Créme Fraiche d'Isigny, that sometimes can be bought at Whole Foods. I usually sprinkle a little Sumac on this soup, because the tanginess suits the sweet butternut squash. Bon Appétit!

Notes

Tip:
I do prefer using my magimix blender for soups in general, it simply makes them smoother than a Bamix.
However, if you have a Bamix and want a super creamy velouté, it is a good idea to blend the soup with the all-purpose knife blade and then whip it with the whisk, then it gets aerated and super creamy, I do this just before serving.
If you want meat in the soup, you can use shredded chicken from the chicken you made your stock from, it can be frozen in portions so that it fits in a soup. This is another reason why a stock should be made from the whole animal and not just the carcass, and that it is not the only reason.