Butternut Squash Velouté

Instructions

1. 1

   Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened and translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.

   Tip: Don't let the garlic brown, as it will become bitter.

2. 2

   Add the butternut squash cubes to the pot and stir to coat with oil. Cook for 5 minutes, allowing the squash to begin caramelizing slightly at the edges.

   Tip: This step adds depth of flavour to the finished soup.

3. 3

   Pour in the vegetable stock and add the fresh thyme sprigs. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the squash is completely tender and easily pierced with a fork.

   Tip: The squash should be very soft for the smoothest velouté.

4. 4

   Remove the thyme sprigs from the pot. Using an immersion blender, purée the soup until completely smooth and silky. Work in batches if necessary.

   Tip: For an extra-velvety texture, pass the blended soup through a fine-mesh sieve.

5. 5

   Stir in the heavy cream and season with ground nutmeg, sea salt, and black pepper. Taste and adjust seasonings as needed.

   Tip: Add nutmeg gradually—a little goes a long way.

6. 6

   While the soup finishes cooking, heat butter in a small pan over medium heat. Add fresh sage leaves and fry until crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.

   Tip: Crispy sage adds a wonderful textural contrast to the silky soup.

7. 7

   Ladle the soup into serving bowls and top each with a few crispy sage leaves. Drizzle with a touch of cream or good olive oil if desired, and serve immediately.

   Tip: A fresh crack of black pepper on top adds visual appeal and flavour.