Orange Butternut Squash Velouté

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Step 1

Peel and chop the shallots, no need to make tiny pieces, it will be mixed. Sauté for 4-5 minutes over medium heat in the butter + oil mixture. Then add the squash in pieces (like 2cm cubes but again, no need to be very precise). You can add a little more butter or oil here. Add the ginger and salt. Leave it for 10 minutes, stirring occasionally, always over medium heat. Meanwhile, you can cut half of your orange, retrieve the juice in a small bowl, and you can retrieve some zest with a vegetable peeler, cut half of your vanilla bean and retrieve the seeds by splitting it in two (check out the tutorial if it's not clear, it's very easy). Put everything in your orange juice and mix a little.

Step 2

Then add water to the level of the squash with your bouillon cube and let it boil for 20 minutes (not too strong, small bubbles). Add the orange juice with the zest and vanilla, let it sit for another 5 minutes, add 5-10cl of cream at the end, then mix. Don't hesitate to taste again and re-season a little after mixing.

Step 3

Serve it in nice bowls by adding a tablespoon of crème fraîche for a nice contrast, some mint or cilantro leaves, maybe even some crushed nuts/almonds/cashews, and voilà!