3 ratings

Butternut Veloute

Your favorite fall flavors in a bowl
Abel Uribe / Chicago Tribune

Veloute — which means velvety in French — is a smooth and creamy soup. And this one is perfect for any Thanksgiving table. 

This recipe by Leah Eskin was originally published in the Chicago Tribune.

Ready in
1 h 15 m
(prepare time)
(cook time)
Calories Per Serving


  • 2 small butternut squash, 4 pounds total
  • Canola oil
  • Kosher salt and freshly ground black pepper
  • 1/2 stick (4 tablespoons) unsalted butter
  • 1 onion, halved, thinly sliced
  • 3 shallots, halved, thinly sliced
  • 1 quart chicken or vegetable broth (or water)
  • 3 Cups heavy cream
  • Sage croutons, for garnish, see recipe


Roast: Halve squash the long way. Scrape out and discard seeds and strings. Rub flesh with a little canola oil; season with salt and pepper. Set on a parchment-lined rimmed baking sheet, cut-side down. Slide into a 350-degree oven; roast until skin is blistered and flesh is very tender (poke with a fork, right through the skin), about 45 minutes. Let cool. Scrape out flesh; discard skin.

Simmer: In a large saucepan, melt butter over medium. Slide in onions and shallots. Cook, stirring, until translucent, 8 minutes. Pour in broth. Bring to a boil, reduce to a simmer. Drop in roasted squash. In a separate saucepan, bring cream to a boil. Pour into the soup; simmer, 20 minutes.

Serve: Use a stick or standard blender (mindful of that "hot fill" line) to swirl soup completely smooth. Season with salt and pepper. Scoop 1-cup portions into small bowls. Scatter on croutons. Enjoy.

Sage croutons: Cube 6 slices of brioche bread (day-old is best). (For neat cubes, freeze bread first.) In a large skillet set over medium-high heat, melt 3 tablespoons butter. Add 1 teaspoon finely chopped fresh sage and 1/4 teaspoon salt. Cook until fragrant, a few seconds. Add bread cubes. Cook, tossing often, until croutons are toasty brown, about 4 minutes. Drain on paper towels.