Butternut Veloute

Butternut Veloute
4.5 from 2 ratings
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.
Prep Time
Cook Time
Total time: 1.23 hours
  • 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 cup heavy cream
  • sage croutons, for garnish, see recipe
  1. 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.
  2. 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.
  3. 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.
  4. 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.