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Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

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Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Apple cider pomegranate seeds, nasturtium crema

In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute.

Sauté the Aromatics

Add the butternut squash and pumpkin puree to the pot. Stir well and cook for another 5 minutes.

Cook the Squash

Pour in the vegetable broth, and season with salt, black pepper, and nutmeg. Bring to a boil, then reduce heat and let it simmer for about 20 minutes, or until the squash is tender.

Add Broth and Seasonings

Using an immersion blender, blend the soup until smooth. Stir in the cream or coconut milk and heat through.

Blend the Soup

In a small bowl, mix together the apple cider, pomegranate seeds, and chopped nasturtium leaves.

Prepare the Garnish

Ladle the veloute into bowls, drizzle with nasturtium crema, and top with the apple cider and pomegranate mixture. Enjoy!

Serve

Butternut squash

Pumpkin puree

Onion, chopped

Garlic, minced

Vegetable broth

Olive oil

Salt

Black pepper

Ground nutmeg

Cream or coconut milk

Apple cider

Pomegranate seeds

Nasturtium leaves, finely chopped

Sour cream or vegan crema

Butternut squash and pumpkin veloute

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polenta, snap peas, maitake mushrooms, pan jus

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Roasted butternut squash velouté is a silky smooth soup made primarily from roasted butternut squash blended with broth and cream. This version features the warmth of nutmeg and fresh sage, which enhances the earthy sweetness of the squash and provides a comforting, creamy texture. Here's how to create this delightful velouté at home.

Roasted Butternut squash veloute

Insalata Indivia is a salad combining Belgian endive, radicchio, and prosciutto, often dressed with a creamy Gorgonzola sauce. The venue serves its version with a rich Gorgonzola cream and toasted walnuts, adding a creamy and crunchy texture that complements the bitterness of the greens. Here's how to make it at home.

Insalata Indivia

Kim Crawford Sauvignon Blanc

Make Butternut Squash And Pumpkin Veloute Recipe in just 45m. Apple cider pomegranate seeds, nasturtium crema

Butternut Squash And Pumpkin Veloute Recipe

Ingredients

Soup Base

Garnish

Method

Preparation