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Le Chaudron recipe
Velouté butternut sauge
Butternut squash soup with crispy sage
⏱ 35 minServes 4Easy200 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1butternut squash800 g (28 oz)
1onion
2 clovesgarlic
1 L (4¼ cups)vegetable stock
100 ml (½ cup)almond milk
1 tbspolive oil
8 sheetsfresh sage
1 pinchnutmeg
30 g (1 oz)pumpkin seeds
- 1 butternut squash 800 g (28 oz)
- 1 onion
- 2 cloves garlic
- 1 L (4¼ cups) vegetable stock
- 100 ml (½ cup) almond milk
- 1 tbsp olive oil
- 8 sheets fresh sage
- 1 pinch nutmeg
- 30 g (1 oz) pumpkin seeds
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Halve the squash lengthwise with a sharp knife and scoop out the seeds and fibers.
- Peel with a sturdy peeler and cut into 3 cm (1¼ in) cubes.
- Slice the onion and chop the garlic. Heat the olive oil in a large pot over medium heat.
- Sweat the onion and garlic for 5 minutes, then add 4 chopped sage leaves (keep the other 4 for garnish).
- Add the squash and hot vegetable stock, bring to a simmer and cook gently for 25 minutes.
- When very tender, blend and stir in the almond milk.
- Fry the remaining 4 sage leaves in a little oil for 30 seconds until crisp.
- Serve in 4 bowls with a pinch of nutmeg, some pumpkin seeds and a crispy sage leaf on top.
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