Butternut Squash Velouté with Chestnut Cream


Colin McGurran, Head Chef and Owner of Winteringham Fields, shares the secrets of one of his favourite autumn recipes: Butternut squash velouté with chestnut cream.

Few dishes satisfy more than a simple warm velouté. This recipe perfectly mirrors the ethos of Winteringham Fields as it is made using only one major product - our homegrown butternut squash. We have the luxury of picking it at the perfect ripeness to be stewed into this great autumn warmer.


Serves 4.


For the butternut velouté

500g butternut squash
50g unsalted butter
1g truffle oil

For the chestnut cream

200ml double cream
60g cooked chestnuts
½ tsp salt

For the pumpkin seeds

200g dried pumpkin seeds
50g sugar

For the butternut pieces

1 butternut squash
Salt and pepper, to season


For the butternut velouté

1. Peel the butternut squash and slice thinly.
2. Put all ingredients in a pan and cling film to steam until soft.
3. Blitz in a blender for 2 minutes, then pass through a chinois.

To make the chestnut cream

1. Whisk the cream until softly whipped.
2. Grate in the cooked chestnuts so very finely grated with the salt.
3. Continue to whisk until the mixture firms up and everything is fully combined, making sure you don’t over whip.

For the pumpkin seeds

1. Toast the pumpkin seeds in a pan.
2. Remove the seeds, add sugar and then slowly melt in the pan.
3. As the sugar starts to caramelise, add the pumpkin seeds back in until they are all nicely covered.
4. Lay out across parchment paper to cool down, and then split up.

For the grilled butternut pieces

1. Peel the butternut squash and slice to 1cm thick, square off each piece and cut 1cm strips one way, then 1cm the other way.
2. Season the pieces and cook under a grill with oil until they start to char.
3. Add a pinch of butter, then turn over and repeat on the other side until nicely cooked.

3-course à la carte: £45pp
6-course surprise: £60pp

8-course surprise: £85pp

Strawberry Team