Jacques Pépin's Butternut Squash Velvet Soup
After watching an episode of Jacques Pépin's More Fast Food My Way, I was inspired to make his Butternut Squash Velvet Soup. It's so easy and so simple and highlights the beautiful flavor of butternut squash.
I replaced half the olive oil with bacon fat to give it a smoky flavor without adding the texture of bacon. I purchase pre-peeled, cubed butternut squash because I don't like the film that forms on my fingers if I handle the squash for too long.
I highly recommend this recipe. It's perfect for dinner with a simple salad and some bread or as an elegant starter.

I highly recommend this recipe. It's perfect for dinner with a simple salad and some bread or as an elegant starter.
Yield: 4

Butternut Squash Velvet Soup
Adapted slightly from the recipe found on surlatable.com
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Ingredients
For the soup:
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon bacon fat
- 1 butternut squash (about 1½ pounds), peeled, seeded, and cut into 2-inch pieces
- ¾ cup diced onion
- 1 cup sliced leek, including some of the lighter green inner leaves
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1½ cups chicken stock, homemade, or low-salt canned chicken broth
- 1 cup water
- ½ cup heavy cream
For garnishes:
- ¼ cup crushed pistachio nuts or pumpkin seeds
- A few sprigs fresh chervil, dill, chopped fresh tarragon, or chives
Instructions
- Heat the oil and bacon fat in a large sauce pan. Add the squash, onions, leek, olive oil, salt, pepper, stock, and water. Bring everything to a boil, cover partially, reduce the heat to low, and boil gently for 20 minutes.
- Emulsify the soup with an immersion blender until smooth. (The soup can be prepared to this point a day ahead, covered, and refrigerated. It also freezes well.)
- At serving time, add the cream and bring the soup to a boil. Serve garnished with a sprinkling of crushed pistachios or pumpkin seeds and a sprig of fresh chervil or dill or a sprinkling of tarragon or chives.
Calories
411.35Fat (grams)
25.48Sat. Fat (grams)
10.25Carbs (grams)
32.87Fiber (grams)
7.19Net carbs
25.68Sugar (grams)
9.74Protein (grams)
16.56Sodium (milligrams)
1098.41Cholesterol (grams)
56.81
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