Butternut Squash Velouté from the Dairy Diary

Butternut Squash Velouté Suitable for vegetariansSuitable for freezing


Serves 4
Time 35 mins
Calories 362
Fat 31g of which 19g is saturated



Butter 50g (2oz)

Onions 2, peeled and sliced

Garlic 2 cloves, peeled and finely chopped

Butternut squash 700g (1lb 9oz), peeled and cubed

Vegetable stock 600ml (1 pint)

Double cream 150ml pot

Freshly grated nutmeg to serve (optional)

Toasted sourdough bread to serve (optional)



1 Melt butter in a large pan and add onions and garlic. Cover with a lid and leave to sweat over a low heat for 10 minutes or until softened.

2 Add squash and stock and bring to the boil. Cover and simmer for 15 minutes or until squash has softened.

3 Pour in half the cream, season to taste and puree with a stick blender. Serve with a swirl of cream, sprinkled with nutmeg and with sourdough toast, if you like.


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