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Creamy Butternut Velouté

Featured in Big pots of steaming, hearty soup.

This thick and silky soup combines the sweetness of parsnip and creaminess of butternut with coconut milk. The crispy puff stars make it a standout winter dish.
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alicia in the kitchen
Updated on Mon, 17 Mar 2025 15:01:37 GMT
A yellow creamy soup topped with pastry stars, sesame seeds, and a small greenery sprig. Pin it
A yellow creamy soup topped with pastry stars, sesame seeds, and a small greenery sprig. | tasteofsavor.com

Winter evenings in my kitchen call for my amazing parsnip and butternut squash soup. I've created it to feel like a warm hug in a bowl, with cute puff pastry stars floating on top like little magical cookies. This dish truly warms your soul when it's freezing outside.

Comforting velvet soup

What I love most about this dish is how it balances sweetness with gentle spice. The coconut milk brings an incredible creaminess that works beautifully with winter veggies. It's such a comforting treat that I often serve on weeknights, either as a starter or main dish.

Shopping list for perfect soup

  • Sweet butternut squash: 900g ripe for natural sweetness
  • Lovely parsnips: 400g adding their unique flavor
  • Coconut milk: 40cl for that dreamy smoothness
  • Some water: 50cl to get just the right consistency
  • Homemade stock: One tablespoon that makes all the difference
  • My favorite spices: One teaspoon of mixed spice
  • For my floating stars:
  • Leftover puff pastry
  • A fresh egg yolk
  • My fave seeds - chia, sesame or poppy

Kitchen magic happening

Getting veggies ready
I cut my butternut into nice chunks and slice my parsnips into medium rounds.
Soup simmering
Everything goes into my big pot - veggies, coconut milk, water, and stock. I let it cook gently for 20 minutes until everything's nice and soft.
Stars taking shape
Meanwhile I cut star shapes from my pastry, brush with egg yolk and sprinkle with seeds. They go into the oven at 200°C for just 7 minutes.
Finishing touch
I add my spices and blend until everything's perfectly smooth.
Serving time
I pour the hot soup into bowls, place my golden stars on top, and watch the magic happen.
A velvety cream soup topped with crispy stars made from vegetables, sprinkled with thyme and sesame seeds. Pin it
A velvety cream soup topped with crispy stars made from vegetables, sprinkled with thyme and sesame seeds. | tasteofsavor.com

Special final touch

My little puff pastry stars always wow everyone. I like switching up the seeds depending on my mood - sometimes golden sesame, sometimes poppy seeds, or even a mix of both. These homemade crackers give my soup a festive feel, and my guests love crunching on them between spoonfuls of soup.

Frequently Asked Questions

→ Can this soup be frozen?
Yes, it freezes well! Skip the puff pastry stars and freeze the soup for up to 3 months. Make the stars fresh when ready to serve.
→ Can I swap out coconut milk?
Sure! Try heavy cream or almond milk for a different taste. Coconut milk adds a special smoothness.
→ How do I get a smooth finish?
Blend it thoroughly with an immersion blender or regular blender. Strain it through a fine sieve for ultra-smooth texture.
→ Can I prep the stars beforehand?
Yes, bake them early and keep in an airtight box for 2-3 days. Reheat in the oven before serving.
→ What spices can replace 4-spice?
Mix cinnamon, nutmeg, ginger, and pepper. Butternut also pairs well with curry or cumin.

Butternut Panais Velouté

A creamy blend of butternut and parsnip enriched with coconut milk, topped with festive puff pastry stars.

Prep Time
15 Minutes
Cook Time
27 Minutes
Total Time
42 Minutes
By: Alicia

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: French

Yield: 4 Servings (One big pot of creamy soup)

Dietary: Vegetarian, Dairy-Free

Ingredients

01 900g of butternut squash.
02 400g of parsnips.
03 40cl of coconut milk.
04 50cl of water.
05 A tablespoon of vegetable broth.
06 A teaspoon of mixed spices (4 spices blend).
07 Puff pastry.
08 One egg yolk.
09 Seeds of your choice (chia, sesame, poppy).

Instructions

Step 01

Dice the butternut squash and slice the parsnips into rounds.

Step 02

Simmer the veggies with coconut milk, water, and broth in a pot for about 20 minutes until soft.

Step 03

Use a 4.5cm cutter to create stars out of the puff pastry.

Step 04

Brush the pastry stars with beaten egg yolk and sprinkle with seeds.

Step 05

Bake in a 200°C oven for 7 minutes.

Step 06

Add the spice mix to the vegetables and blend the soup. Serve it alongside the stars.

Notes

  1. The star-shaped pastry makes this creamy soup extra festive.
  2. Coconut milk adds a smooth and silky texture.

Tools You'll Need

  • Pot.
  • Immersion blender.
  • Oven.
  • Pastry cutter.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs.
  • Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 15 g
  • Total Carbohydrate: 42 g
  • Protein: 8 g