Roasted Squash Velouté & Fresh Goat Cheese

As the days get shorter and the autumn breeze blows, nothing comforts you like a warm bowl of velouté. Roasted squash velouté is a seasonal staple: its creamy texture and golden colour alone evoke the warmth of a fireplace.

The squash is first roasted in the oven with a drizzle of olive oil, a little salt, and pepper. This simple step lightly caramelizes the flesh and releases its natural sweetness. Then blended in the Thermomix with a fragrant broth and a touch of nutmeg, it becomes a smooth, velvety soup.

The Azard Signature twist? Add a spoonful of fresh goat cheese just before serving, which gently melts into the soup, adding a subtle creaminess and a slightly tangy note. A few homemade croutons or toasted pumpkin seeds on top complete the dish with a touch of crunch.

It's the kind of recipe that makes you want to slow down, put on a warm sweater, and savour every spoonful in good company.