Special Cornish Cocktail’s
March 5, 2013
GARDEN DAYS – Easter 2013 – Egg hunt and garden talk
March 5, 2013


Butternut Squash Veloute with Hazelnut Oil


Serves 4-6

1Kg Butternut Squash, peeled, seeds removed and cut into 1cm cubes

80g unsalted butter

1tbsp lemon juice

1lt chicken stock

130ml double cream

1 onion finely chopped

20ml hazelnut oil


Melt the butter in a thick bottom pan over a low heat.  Add the Butternut Squash onion and lemon juice.  Stir before covering the pan with a lid.

Sweat the vegetables for ten minutes, stirring every so often so that they do not brown.

When quite soft add the stock, increase the heat and bring the soup to a slow boil, then reduce the heat and simmer for 5 minutes.

Ladle the soup into a blender until half full, then puree for 2-3 minutes until very fine.Do this until all of the soup has been blended, then pass through a fine sieve into a clean pan. Season to taste, gently heat and served drizzled with hazlenut oil.


Lovely with a good slice of home-made bread


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