Jacques Pépin’s Butternut Squash Velvet Soup

Bowl of Butternut Squash Velvet soup

November 20, 2011

After watching an episode of Jacques Pépin’s More Fast Food My Way, I was inspired to make his Butternut Squash Velvet Soup. It’s so easy and so simple and highlights the beautiful flavor of butternut squash.

I replaced half the olive oil with bacon fat to give it a smoky flavor without adding the texture of bacon. I purchase pre-peeled, cubed butternut squash because I don’t like the film that forms on my fingers if I handle the squash for too long.

I highly recommend this recipe. It’s perfect for dinner with a simple salad and some bread or as an elegant starter.

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Bowl of Butternut Squash Velvet soup

Butternut Squash Velvet Soup

  • Author: Jacques Pépin
  • Total Time: 45 minutes
  • Yield: 4 1x


This simple and satisfying butternut squash soup has a hint of smoky bacon. It is adapted slightly from the recipe found on surlatable.com



For the soup

1 tablespoon extra-virgin olive oil

1 tablespoon bacon fat

1 butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into 2-inch pieces

3/4 cup diced onion

1 cup sliced leek, including some of the lighter green inner leaves

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 1/2 cups chicken stock, homemade, or low-salt canned chicken broth

1 cup water

1/2 cup heavy cream

For garnishes

1/4 cup crushed pistachio nuts or pumpkin seeds

A few sprigs fresh chervil, dill, chopped fresh tarragon, or chives


Heat the oil and bacon fat in a large sauce pan. Add the squash, onions, leek, olive oil, salt, pepper, stock, and water. Bring everything to a boil, cover partially, reduce the heat to low, and boil gently for 20 minutes.

Emulsify the soup with an immersion blender until smooth. (The soup can be prepared to this point a day ahead, covered, and refrigerated. It also freezes well.)

At serving time, add the cream and bring the soup to a boil. Serve garnished with a sprinkling of crushed pistachios or pumpkin seeds and a sprig of fresh chervil or dill or a sprinkling of tarragon or chives.


From Jacques Pépin More Fast Food My Way © 2008 by Jacques Pépin

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Cuisine: French


  • Calories: 411.35
  • Sugar: 9.74 g.
  • Sodium: 1098.41 mg.
  • Fat: 25.48 g.
  • Saturated Fat: 10.25 g.
  • Carbohydrates: 32.87 g.
  • Fiber: 7.19 g.
  • Protein: 16.56 g/
  • Cholesterol: 56.81 g.

Keywords: butternut squash, bacon, Jacques Pepin

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