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Butternut Squash, chilli and Parmesan Veloute

Butternut Squash, chilli and Parmesan Veloute

prep

30 mins

cooking

45 mins

serves

4 people

This is essentially a posh soup, and its one of my favourites, really simple to make!

method

  1. Dice your butter and melt in a saucepan over a medium heat, chuck in your chopped onions and cook without colour until the onions become translucent and soft

  2. Peel and dice your squash and chuck that into your onions and butter and give it a good mix, now chuck in your split chilli and add your vegetable stock and bring up to a gentle simmer for 15/20 minutes

  3. When your squash is cooked remove from the heat and transfer to a blender, this bit is very important, you need to blitz the soup for at least 6 minutes per jug, this is where the magic happens and the mixture becomes like velvet

  4. Transfer your veloute into a pan, heat up and season with salt and pepper, just before serving finely grate your Parmesan into your hot soup