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Velouté of roasted butternut squash and apples with a light white wine is a delicious and comforting dish that combines the natural sweetness of autumnal produce with a touch of elegance. This creamy soup is perfect for chilly days and offers a sophisticated flavor profile that can impress both family and guests.
Ingredients
- 1 large butternut squash, peeled and cubed
- 2 apples (such as Fuji or Gala), peeled and sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup dry white wine
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: a splash of cream or a dollop of yogurt for serving
Preparation
Preheat your oven to 400°F (200°C). Toss the butternut squash and apple slices with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 25-30 minutes, or until tender and slightly caramelized.
Meanwhile, in a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and minced garlic, cooking until translucent and fragrant, about 5 minutes.
Once the roasted vegetables are ready, add them to the pot along with the white wine. Bring to a simmer and cook for 5 minutes to allow the alcohol to evaporate slightly.
Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 10-15 minutes to meld the flavors.
Using an immersion blender or a regular blender, puree the soup until smooth and velvety. Return the soup to the pot, adjust seasoning with salt and pepper, and heat through.
Serving Suggestions
Serve the velouté hot, garnished with a splash of cream or a dollop of yogurt for added richness. A sprinkle of fresh herbs like parsley or chives can also enhance the presentation and flavor.
This velouté pairs beautifully with crusty bread or a light salad. Its sweet and savory notes make it a perfect starter or a light main course during the fall and winter months.