An idea of soup for a change, a velvety butternut squash, you know, this squash clear and elongated. I know that the mode is more to the pumpkins but in my opinion, the butternut squash is much better ! It is simple, it is good and it is very sweet !

Velouté of butternut squash roasted

Ingredients (for 4)

  • 1 butternut squash of 1kg5
  • 70 cl of broth of poultry
  • 15 cl of liquid cream
  • 1 pinch of Espelette pepper
  • Olive oil
  • Pumpkin seed oil
  • Salt and pepper


Preheat the oven to 180°.

Wash the squash but do not peel not. Cut in half lengthwise and remove seeds. Then cut into slices of 1 cm thickness.

Spread on a baking sheet and pour over a drizzle of olive oil and Espelette pepper.

Bake for 45 min.

When the squash is cooked, heat in a saucepan the bouillon and the cream. Once the mixture is boiling, turn off the heat and add the roasted squash.

Mix to obtain a smooth texture and season.

Divide into bowls and add a drizzle of pumpkin seed oil.

Good soup !

Written by Doc

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