A veloute would be deemed from my northern roots as a “posh soup”. It’s made with a roux base (flour,butter) , enhanced with a rich stock and you can easily make this veloute without the roux and just blend ( see method – how to).

The reason I make this way is to create the extra flavours,depth and smoothness coming from the flour and butter and rich chicken stock base method plus I had extra time ( remember the clocks have gone back, and I was desiring comfort food).

 This is my favourite time of year Autumn and Winter, wrapped up , cosy, head to foot covered – I’m not one for declarations of love to the sun, this dish reminds me of kicking leaves, warm Autumn sun complemented by the autumn crisp air, an oxymoron

Any soup is a reminiscent encounter for me, very much childhood memories, cans of piping hot Heinz tomato soup or the bit from their Oxtail Soup. Non resemble the “real” flavours that I get from homemade soup but a food memory is always a welcome one.

Velouté sauce -The term velouté is from the French adjectival form of velour, meaning velvet. In preparing a velouté sauce, a light stock (one in which the bones used have not been previously roasted), such as chicken or fish stock, is thickened with a white roux.

A side note – I really don’t measure anything for this recipe its a “chuck” it in with what you have, which I adore as each time you can add a little more or less and you get a different experience each time

Ingredient’s (serves 4 adequately with leftovers)

• 25g butter (I use French salted or local butter)
• 1 dessertspoon of flour
• 1l of chicken stock ( if you want to make vegetarian use a vegan/vegetarian stock)
• Butternut Squash x 1 ( I used a medium sized one) roughly chopped and the skin left on , remove the seeds and keep aside
• Garlic x 2 Cloves roughly chopped
• Sage leaves roughly ripped or chopped
• 2 x stems of rosemary “petals” or spears ( I don’t add the stalk)
• 1 x shallot roughly chopped
• 1 x Parmesan rind (approx. 2-3 cm)  – this is optional although really does add flavour
• Salt and Pepper
• Creme fraiche or natural yoghurt garnish

Croutons

• Butter X 2 tsps
• Good quality oil X 2tsps
• Stale bread ( day old best) with crusts for texture I used an artisan seeded brown loaf about 2  thick slices cut into cubes
• Rosemary, sage roughly chopped
• 1 X garlic clove crushed
• The reserved squash seeds
• Grated Parmesan approx 4 dsps

How to ( method)

1. Put the chopped shallot, squash, herbs; sage and rosemary ,garlic butter and oil into a pan season well with salt and pepper – cook until soft, add Parmesan rind after about 5 minutes  (about 8-11 minutes)
2. (Omit this step if you are not making the veloute ) Put the butter to melt in a pan, once melted add the flour and cook over a low heat for 2-4 minutes, whisk in half (500ml) of the stock
3. Put the cooked squash, herbs, shallot and garlic into roux stock mix and add remaining 500 ml of stock( or if not making veloute add all 1l stock)
4. Allow to simmer until vegetables breaking soft ( remove Parmesan rind)

1. Make croutons put all ingredients into pan on medium heat cooks till golden brown
2. Using blender until smooth for even smoother you can then sieve but it easily blends smooth.
3. To serve Finish with creme fraiche/ yoghurt and crouton mix

Personalise – make it your own

Optional extras for personalising – you could add some curry powder, or for a kick add some fresh chiliesl and add the chilli seeds to your crouton mix!

Healthier croutons – you can omit the oils and put all ingredients on a baking tray turning every 5 minutes till golden brown in an oven 180 degrees