Vellutata zucca e porri - Squash and Leek Velouté

When I moved to London 23 years ago, I discovered the butternut squash, a kind of pumpkin but less sweet and more fleshy. Unknown in Italy at that time, the squash soon became the main ingredient in my autumn and winter dishes, such as soups, risotto, pasta, meat stews and even cakes. Squash was always in my pantry.

The sweet squash well combines with the delicate leek, the potato is a good binding for the velouté, whereas the ginger gives a tangy twist, without being overpowering.

Today I enhance my autumn dish by adding the beech mushrooms (chiodini in Italian), which give texture and extra flavour. Do not wash the mushrooms, you would waste the flavour. Just wipe them with kitchen paper, if needed.

I like to bake my squash in advance and I add it cooked to my recipes. That means easy peeling and easy preparations.

Vellutata zucca e porri
Squash and Leek Velouté

700 g butternut squash
2 medium leeks, trimmed and roughly chopped
1 small new potato, peeled and chopped
1 teaspoon fresh grated ginger
A generous tablespoon of fresh thyme leaves plus few stems
500 ml vegetable stock
1 garlic clove
100 g beech mushrooms
Sea salt and black pepper
Extra virgin olive oil
Serves 4
Preparation time: 10 minutes
Cooking times: 70 minutes

1. Preheat the oven to 180°C, with fan.

2. With a large, sharp and heavy knife halve the squash. With a spoon remove the seeds and season the flesh with salt, few thyme sprigs and a drizzle of oil.

3. Line an oven tin with parchment and arrange the squash over it, cut side down.

4. Bake for 30 to 40 minutes, until tender. Remove from the oven and leave to cool. Peel and roughly chop the squash.

5. Meanwhile, in a pan, place the leeks and the potato and cover with stock. Bring it to the boil and gently cook, covered, for 30 minutes. Adjust the seasoning and stir in the ginger.

6. Incorporate the chopped squash to the leek. Check the seasoning and blend into a smooth velouté.

7. In a small frying pan, heat 1 tablespoon of oil and sauté the garlic for 1 minute. Add the mushroom, season with salt and thyme and sauté on medium-high heat for 1 to 2 minutes, stirring thoroughly.

8. Remove the pan from the heat and keep warm.

9. Serve in individual bowls with a spoon of mushroom and few thyme leaves on top.