Travel & Life Digest

Butternut Squash Velouté

It's as earthy, as velvety and as sweet as you need it to be on a chilly autumn day!
This is one of the easiest dinners you can make after coming back from work. It will probably take me longer to type this recipe rather than make it as it takes less than half an hour from start to finish.
- One medium butternut squash
- Half a cup of olive oil
- 2 tablespoons of dried rosemary
- 5-6 whole cloves of garlic, peeled
- Salt & pepper
- 3 cups of vegetable stock
- Yogurt for serving
- Brown toast or rustic bread
- 2 cloves of garlic, peeled and cut in half
- Any blue cheese you prefer i.e. Roquefort

Cut the top of the butternut squash in big round pieces, empty out the seeds from the bottom part with a teaspoon and cut this in big pieces too. Don't worry about peeling off the skin; it will be easier to remove once it's roasted.

Place the pieces in a baking tray drizzle some of the olive oil, salt & pepper and rosemary on top of the butternut squash. Roast in the oven for 20 minutes at 180C. Half way through roasting, throw in the garlic cloves with the butternut squash. You can add more garlic if you want, it tends to mellow down when it's roasted.

Once the squash is soft and cooled down a bit, peel the skin off and throw the pieces along with the roasted garlic cloves in a food processor.
Add some more of the raw olive oil and three cups of vegetable stock.
Scoop out of the baking tray all of the rosemary and olive oil and add it into the blender too.
Blend until completely smooth, salt and pepper to taste and voila!

If you feel like it, scoop a dollop of Greek yogurt in each bowl, it creates a lovely cold, sour contrast to the warm sweet Velouté. All done!

To serve, toast or grill a couple of pieces of your favourite bread and while it's still hot rub some garlic on top of it. Crumble some of your favourite blue cheese on top and serve it alongside the Velouté.


  1. Hi,

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  2. Thank you Senka, I'll take a look and will be in touch!


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