àZ : Mon Velouté DE Betternut

Ingredients

• 3 pieces Butternut Squash (medium size, peeled, seeded, cut into 1‑2 cm cubes)
• 250 g Unsalted Butter (divided: 250 g for sautéing, 100 g for sage butter)
• 1 tsp Fine Sea Salt (adds moisture, use sparingly because broth and Parmesan also season)
• 500 ml Chicken Broth (light, low‑sodium; can substitute vegetable broth for vegetarian version)
• 120 g Parmesan Cheese (Parmigiano Reggiano) (cut into 1‑cm cubes; adds salt and umami)
• 15 leaves Fresh Sage Leaves (roughly chopped for butter, whole leaves for garnish)
• 2 tbsp Pumpkin Seeds (Pepitas) (toasted, for crunch)
• ½ tsp Black Pepper (freshly ground, to taste)

Instructions

1. Prepare the Butternut

   Trim the ends of each butternut, slice in half lengthwise, scoop out seeds, and peel using a vegetable peeler or knife. Cut the flesh into uniform 1‑2 cm cubes so they cook evenly.

   Time: PT15M

2. Sauté the Squash in Butter

   In a large heavy‑bottomed pot, melt 250 g unsalted butter over medium heat. Add the cubed butternut, sprinkle 1 tsp fine sea salt, and stir to coat evenly. Cover with a lid and let the squash steam‑sauté for about 20 minutes, stirring occasionally.

   Time: PT20M

   Temperature: Medium heat

3. Add Broth and Simmer

   Pour 500 ml chicken broth (or vegetable broth) into the pot, stir, and bring to a gentle simmer. Cook uncovered for another 5 minutes until the squash is fully tender.

   Time: PT5M

   Temperature: Simmer

4. Blend the Soup

   Remove the pot from heat. Transfer the hot mixture to a blender in batches, blending on high for 2‑3 minutes until completely smooth. Return the velouté to the pot.

   Time: PT5M

5. Make Sage Butter

   In a small saucepan, melt the remaining 100 g butter over low‑medium heat. Add the fresh sage leaves and cook, stirring, until the butter turns a light nutty brown and the sage becomes crisp (about 5‑7 minutes). Remove from heat.

   Time: PT7M

   Temperature: Low‑medium heat

6. Finish the Soup

   Stir the sage butter into the blended soup, then add the Parmesan cubes, a pinch of freshly ground black pepper, and adjust seasoning. Warm gently for 2 minutes.

   Time: PT2M

   Temperature: Low heat

7. Garnish and Serve

   Ladle soup into bowls, drizzle a little extra sage butter, sprinkle toasted pumpkin seeds, and add a few whole crisp sage leaves for visual appeal.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

30 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Butternut Squash: Hokkaido pumpkin, Acorn squash, Pumpkin
• Instead of Unsalted Butter: Clarified butter (ghee), Olive oil (will change flavor)
• Instead of Fine Sea Salt: Kosher salt, Table salt
• Instead of Chicken Broth: Vegetable broth, Water with a bouillon cube
• Instead of Parmesan Cheese (Parmigiano Reggiano): Grana Padano, Pecorino Romano (will be sharper)
• Instead of Fresh Sage Leaves: Thyme, Rosemary (different flavor)
• Instead of Pumpkin Seeds (Pepitas): Sunflower seeds, Toasted pine nuts
• Instead of Black Pepper: White pepper

Equipment Needed

• Large Heavy‑Bottomed Pot
• Chef's Knife
• Cutting Board
• Wooden Spoon
• Blender or Immersion Blender
• Small Saucepan
• Ladle

Critical Steps — Do Not Skip

• Cut the butternut into uniformly sized cubes to ensure even cooking.
• Do not let the butter brown before the squash is coated; keep heat moderate.
• Blend the hot soup safely by venting the blender lid.
• Watch the sage butter closely to achieve a nutty aroma without burning.

Chef Tips from the Video

• Roasting the butternut cubes at 200°C for 20 minutes before sautéing adds a deeper caramelized flavor.
• Use homemade chicken or vegetable stock for the most nuanced taste.
• For extra elegance, finish each bowl with a drizzle of truffle oil.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on low heat, adding a splash of broth if needed.

Freezer: Freeze in freezer‑safe bags or containers for up to 2 months. Thaw overnight in the fridge and reheat.

Room temperature: Not recommended; the soup contains dairy and should be kept chilled.

Make-Ahead Tips

• The soup flavors improve after refrigeration; make a day ahead and reheat gently.
• Sage butter can be prepared up to 3 days in advance and stored in the fridge.
• If reheating from frozen, thaw in the refrigerator first for best texture.

Frequently Asked Questions