Butternut Squash Velouté
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.
