Butternut Squash Velouté

Butternut Squash Velouté with Oeuf Parfait

Name: Butternut Squash Velouté with Oeuf Parfait
Prep time: 1200 s
Cook time: 3300 s
Total time: 4500 s
Yield: 1
Cuisine: French
Ingredients: FOR THE VELOUTÉ; Medium butternut squash: 1 (peeled and cubed); Yellow onion: 1 (thinly sliced); Garlic cloves: 2 (smashed); Olive oil: 30 g; Unsalted butter: 40 g; Vegetable oil or light chicken stock: 950 g; Crème fraîche: 120 g; Salt: to taste; White pepper: to taste; Nutmeg: for finishing; FOR THE CROÛTONS; Country bread: 120 g (cubed); Olive oil: 30 g; Salt: to taste; FOR THE MUSHROOMS; Mixed mushrooms: 150 g; Unsalted butter: 20 g; Salt: to taste; White pepper: to taste; Fresh thyme: optional; FOR THE OEUF PARFAIT; Eggs: 4

21 Nov 2025

Andrea Calstier

Chef

Copy link

Difficulty

Medium

Total Time

1H 15MIN

Cuisine

French

Ingredients

FOR THE VELOUTÉ

Medium butternut squash: 1 (peeled and cubed)

Yellow onion: 1 (thinly sliced)

Garlic cloves: 2 (smashed)

Olive oil: 30 g

Unsalted butter: 40 g

Vegetable oil or light chicken stock: 950 g

Crème fraîche: 120 g

Salt: to taste

White pepper: to taste

Nutmeg: for finishing

FOR THE CROÛTONS

Country bread: 120 g (cubed)

Olive oil: 30 g

Salt: to taste

FOR THE MUSHROOMS

Mixed mushrooms: 150 g

Unsalted butter: 20 g

Salt: to taste

White pepper: to taste

Fresh thyme: optional

FOR THE OEUF PARFAIT

Eggs: 4

The dish sets the tone for chef Andrea Calstier’s Provençal Thanksgiving menu with its silky texture, tender mushrooms, and perfectly cooked egg. “This velouté is a classic French sauce I grew up with in Marseille,” says Calstier. “It’s simple, comforting, and how my family would start a festive meal at home.”

How to make Butternut Squash Velouté with Oeuf Parfait

01.

Make the Velouté

Warm the olive oil and butter in a heavy pot.
Add the onion and garlic, then cook until translucent.
Add the squash, season with salt and white pepper, and sauté for 5 minutes.
Pour in the stock and simmer until the squash is tender.
Blend until completely smooth.
Whisk in the crème fraîche and finish with nutmeg.

02.

Make the Croûtons

Heat the olive oil in a pan.
Add the cubed bread and toast until golden and crisp.
Season with salt.

03.

Cook the Oeuf Parfait

For sous-vide, cook the eggs in their shells at 145°F for 45 minutes.
For a home alternative, soft-boil the eggs for 6 and a half minutes, then peel carefully.

04.

Cook the Mushrooms

Sauté the mushrooms in butter until golden.
Season with salt, white pepper, and thyme if using.

05.

Assemble and Serve

Ladle the velouté into warm bowls.
Add the mushrooms, croûtons, and one oeuf parfait per serving.

Spread the flavor - share this story.

21 Nov 2025

The Chef

French-born chef Andrea Calstier blends Provençal roots, Michelin training, and Hudson Valley ingredients into elegant, seasonal cuisine at Cenadou Bistrot and La Bastide.

View profile