▶ Tap a timecode to jump to roughly that moment in the video.
1
Peel and finely mince the onion. Cut the butternut squash into pieces by inserting a knife at the center for leverage, dividing it into sections, removing the seeds, and cutting into smaller chunks. The skin can be left on as it softens during cooking and adds flavor.
2
Heat oil mixed with butter in a large pot. Add the onions first and sauté until translucent, then add the squash pieces before the onions brown and stir to combine.
3
Season with Espelette pepper or your preferred spices and stir well. Pour in broth (or water) to cover the vegetables and simmer gently for about 30 minutes until fully tender.
4
While the vegetables simmer, prepare garlic croutons by cutting stale bread into cubes and quickly sautéing them in olive oil until golden on all sides, then add minced garlic near the end and toss until fragrant.
5
Once the vegetables are tender, blend the soup until smooth and creamy. Stir in butter for richness and depth, then add crème fraîche to achieve a silky texture. Taste and adjust seasoning as needed.
6
Pour the velouté into serving bowls, top with the garlic croutons, and serve.
PrimedTableBETA
