Squash Veloute Recipe
with roasted pumpkin seeds & basil oil
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Ingredients
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Soup Base
Roasted Pumpkin Seeds
Basil Oil
Method
Soup Preparation
- 1
Prepare the Squash
Peel, seed, and chop the butternut squash into small cubes.
- 2
Sauté the Vegetables
In a large pot, heat a tablespoon of olive oil over medium heat. Add chopped onion and minced garlic, and sauté until translucent.
- 3
Cook the Soup
Add the butternut squash to the pot and stir for a few minutes. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 20-25 minutes until the squash is tender.
- 4
Blend the Soup
Using an immersion blender, blend the mixture until smooth. Stir in the heavy cream, salt, and black pepper, and heat through.
Roasting Pumpkin Seeds
- 5
Roast the Seeds
Preheat the oven to 350°F (175°C). Toss pumpkin seeds with olive oil and salt. Spread them on a baking sheet and roast for 10-15 minutes until golden and crunchy.
Basil Oil Preparation
- 6
Make the Basil Oil
Blend fresh basil leaves and olive oil in a food processor until smooth. Add salt to taste. Strain the oil through a fine mesh sieve if desired.
