Butternut Squash Veloute with Hazelnut Oil
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