Ingredients

• 1 medium Butternut squash
• 150 g Fresh or dried chanterelle mushrooms (rehydrated)
• 1 small Yellow onion
• 2 Garlic cloves
• 750 ml Vegetable or chicken broth
• 125 ml Heavy cream (35%)
• 1 medium Apple (Gala or Honeycrisp type)
• 2 tbsp Pure maple syrup
• 5-6 Fresh sage leaves
• 2 tbsp Unsalted butter
• 1 tbsp Olive oil
• 1/4 tsp Freshly grated nutmeg
• to taste Salt and freshly ground black pepper

Instructions

1. 1

   Preheat oven to 200°C (400°F). Peel, deseed, and cut the butternut squash into 2-3 cm cubes. Place on a baking sheet, drizzle with olive oil, season with salt and pepper. Roast for 25-30 minutes or until tender and slightly caramelized.

2. 2

   Meanwhile, finely chop the onion and garlic. If using dried chanterelles, rehydrate them according to package instructions, then coarsely chop if large.

3. 3

   In a large pot or Dutch oven, melt 1 tbsp of butter over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add garlic and chanterelles, and cook for 3-5 minutes until mushrooms have released their water and are golden.

4. 4

   Add the roasted squash to the pot, pour in the broth, and bring to a boil. Reduce heat and simmer for 10 minutes to allow flavors to meld.

5. 5

   Remove the pot from heat. Using an immersion blender or a regular blender (working in small batches if necessary), blend the soup until smooth. Return the soup to the pot, stir in the heavy cream and nutmeg. Gently heat without boiling. Adjust seasoning with salt and pepper.

6. 6

   For the caramelized apple garnish: Peel, core, and dice the apple into small pieces. Finely chop the fresh sage leaves. In a small skillet, melt 1 tbsp of butter over medium heat. Add the diced apple and sage, cook for 3-4 minutes until slightly golden. Stir in the maple syrup and cook for another 1-2 minutes, until apples are tender and caramelized.

7. 7

   Serve the hot velouté, generously garnished with the caramelized apple pieces and a few fresh sage leaves for decoration.