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.

soup, butternut squash, Jacques Pepin

Soup

French

Jacques Pépin: More Fast Food My Wayhttps://www.youtube.com/watch?v=uQ6U9uiP5go#t=2m06sJacques Pépin makes a warm and creamy butternut soup in this episode of More Fast Food My Wayhttps://i.imgur.com/4r23YWY.jpg2009-01-07

Yield: 4

Author: Jacques Pépin

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

1. 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.
2. 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.)
3. 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

411.35

Fat (grams)

25.48

Sat. Fat (grams)

10.25

Carbs (grams)

32.87

Fiber (grams)

7.19

Net carbs

25.68

Sugar (grams)

9.74

Protein (grams)

16.56

Sodium (milligrams)

1098.41

Cholesterol (grams)

56.81

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https://www.shesalmostalwayshungry.com/2011/11/butternut-squash-velvet.html

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