Lunch

Roasted Squash & Black Garlic Velouté with Crispy Sage Foam

Name: Roasted Squash & Black Garlic Velouté with Crispy Sage Foam
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 2 servings
Ingredients: 1 pound butternut squash, halved, seeds removed; 8 black garlic cloves, minced; 3 cups vegetable stock; ½ cup heavy cream; 2 tablespoons butter; 1 shallot, peeled and halved; 2 fresh sage leaves (plus 6 for garnish); Sea salt and white pepper to taste; 2 teaspoons soy sauce; Neutral oil for frying garnish sage

Butternut squash purée enriched with roasted black garlic and cream, strained to silken perfection and topped with an elegant sage-infused foam. The soup is warming and sophisticated, its savory depth amplified by fermented black garlic, crowned with crispy sage that catches light and air in equal measure.

320calper serving 6gprotein 28gcarbs 20gfat 20min prep 45min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this