Cozy Butternut Squash Veloute, Toasted Almonds, and Horchata Foam

Butternut Squash Soup

Cozy Butternut Squash Veloute, Toasted Almonds, and Horchata Foam

Butternut Squash Veloute, Toasted Almonds, and Horchata Foam
Paired with 2022 Chardonnay

Warming and delicious for those cold winter nights! Butternut Squash, Toasted Almonds, Horchata Foam, all you need now is a spoon, a warm fireplace, and a glass of Chardonnay!


For the Butternut Squash Veloute:

2 tablespoons olive oil
1 yellow onion, medium dice
2 cloves, garlic minced
3 pounds butternut squash, large dice
2 dried ancho chiles, stem and seeds removed
4 ounces coconut milk
1 bay leaf
2 quarts chicken stock
Juice from one lemon
Pinch cayenne
Salt to taste

For the Horchata Foam:

¾ cup uncooked long-grain white rice
1 cinnamon stick
2 cups hot water
1 cup coconut milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract



To Prepare the Butternut Squash Veloute:

In a medium stock pot over medium heat add oil and sauté onion until tender and translucent, about 5 minutes. Add garlic and stir until fragrant, about 1 minute. Then add squash, chiles, coconut milk, bay leaf and chicken stock. Turn heat to high and bring to a boil, reduce heat and simmer for 20 to 30 minutes or until squash is tender. Remove from heat and remove bay leaf.

Using a blender puree soup until smooth and pass through a fine mesh chinois. Adjust seasonings with lemon juice, salt and cayenne.

For the Horchata Foam:

In a blender, add rice, 1 cup of hot water, and cinnamon stick.

Blend until the rice and cinnamon stick are roughly ground. Add the remaining water and blend again.
Pour the rice mixture through a fine mesh strainer or cheesecloth, into a pitcher. Discard the rice.
Stir in the coconut milk, cinnamon, and vanilla extract. When needed blend and skim off foam from top.

Chef Caldwell Recommends to Garnish this soup with:
Toasted sliced Almonds
Horchata Foam



Courtesy of Mark Caldwell, Executive Chef Davis Estates


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