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Le Chaudron recipe
Velouté de courge butternut
Creamy butternut squash soup
⏱ 40 minServes 6Easy180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1.5 kg (3.3 lb)butternut squashpeeled flesh
2yellow onions
4 clovesgarlic
300 g (11 oz)potatoes
60 g (2 oz)unsalted butter
1 L (4¼ cups)chicken stock
300 ml (1¼ cups)thick crème fraîche
100 ml (½ cup)whole milk
1 tspground cinnamon
1 pinchnutmeg
3 tbspolive oil
100 g (3½ oz)toasted pumpkin seeds
100 g (3½ oz)pancetta, crisped
1bunch of fresh chervil
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 1.5 kg (3.3 lb) butternut squash peeled flesh
- 2 yellow onions
- 4 cloves garlic
- 300 g (11 oz) potatoes
- 60 g (2 oz) unsalted butter
- 1 L (4¼ cups) chicken stock
- 300 ml (1¼ cups) thick crème fraîche
- 100 ml (½ cup) whole milk
- 1 tsp ground cinnamon
- 1 pinch nutmeg
- 3 tbsp olive oil
- 100 g (3½ oz) toasted pumpkin seeds
- 100 g (3½ oz) pancetta, crisped
- 1 bunch of fresh chervil
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the 1.5 kg (3⅓ lb) butternut squash with a peeler or sharp knife. Halve lengthwise and scoop out the seeds. Cut the flesh into even 3 cm (1¼ in) cubes.
- Peel and thinly slice the 2 yellow onions. Remove the germ from the 4 garlic cloves and chop. Peel the 300 g (10½ oz) potatoes and cut into even 2 cm (¾ in) cubes.
- Heat 3 tbsp olive oil and the butter in the large pot over medium heat. Cook the onions 8 minutes until soft and golden; this gives the soup depth.
- Add the garlic and cook 1 minute, stirring constantly. Stir in the ground cinnamon and a pinch of freshly grated nutmeg and toast 1 minute over low heat.
- Add the squash and potato cubes and cook 5 minutes, stirring often. Pour in hot chicken stock to just cover the vegetables and bring to a simmer over high heat.
- Season with fleur de sel and plenty of pepper and simmer 25 minutes over low heat until the squash is very tender. Blend with an immersion blender right in the pot until perfectly smooth.
- Stir in the crème fraîche and whole milk with a wooden spoon. Adjust salt and pepper to taste.
- Crisp the 100 g (3½ oz) pancetta in the small dry skillet for 5 minutes. Snip the fresh chervil. Serve the soup piping hot, topped with crisp pancetta, toasted pumpkin seeds and chervil.
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