Butternut Squash Velouté

This comforting soup from head chef John Barber has a beautiful silky texture thanks to the butternut squash. Perfect for warming up on a cold day. Can be made 100% plant based if desired.


For the soup:

2 butternut squash
5 sprigs thyme
3 sprigs sage leaves
10g cinnamon
2 cloves garlic, crushed
50ml vegetable oil
Salt & pepper
200ml soya milk or cream

For the crispy sage leaves:

500ml vegetable oil
10 sage leaves, removed from stalk
1 tsp salt

For the toasted pumpkin seeds:

150g pumpkin seeds
10g sugar
5ml vegetable oil


  • Peel the butternut squash and place the peelings in a pan to one side
  • Cut the top half off and cut into evenly shaped pieces
  • Scrap the seeds from the bottom half and put with the peelings. Cut the remaining butternut squash flesh in to similar sized chunks as the top
  • Cover the peelings and seeds with water adding the thyme, sage and cinnamon
  • Bring to the boil and leave to simmer for 30 minutes
  • Strain the stock and keep to one side, cover with cling film to keep warm
  • Preheat your oven to 180c
  • Mix the dice of butternut squash with the crushed garlic, salt and pepper and the vegetable oil
  • Spread evenly on a tray and cover with tin foil, place in the oven for 30 minutes
  • Remove the tin foil, and put back in the oven for a further 15 minutes to caramelise the squash
  • Remove the tray from the oven
  • Place all of the squash into a blender with the soya milk or cream and blitz, slowly add the stock until a smooth consistency
  • Taste the soup and re-season with salt and pepper if needed

For the crispy sage leaves:

  • Put the vegetable oil into a small pan so it is deep enough to fry in and heat to around 150c
  • Slowly and carefully add your sage leaves in small batches until then crisp up and turn a darker shade then using a slotted spoon remove them onto kitchen roll.
  • Whilst still hot sprinkle them with a little salt and leave to cool

For the toasted pumpkin seeds:

  • Preheat the oven to 180c
  • Mix the seeds, oil and sugar  together then spread onto a flat tray
  • Place in the oven for 8-10 minutes until slightly golden. Remove and leave to cool

To serve

  • Heat the soup up and put into a bowl of choice. Garnish the soup with the crispy sage, the toasted pumpkin seeds and a drizzle of olive oil

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