Chilled Golden Squash Velouté with Avocado Crema & Jammy Eggs
I adore a classic French velouté, but when the California sun is beating down, the last thing I want is a hot, heavy bowl of cream. This chilled golden squash soup was born on a sweltering July afternoon when my favorite farmer, Julian, handed me a crate of the most luminous pattypan squashes. I remembered the velvety textures of my Paris culinary training, but decided to drop the formality and heavy dairy. Instead, I swapped the cream for a bright Meyer lemon and tarragon avocado crema. The result? Pure West Coast magic. It is silky, vibrant, and incredibly refreshing. What makes this recipe so special to me is how it effortlessly bridges my two homes—the soul of a Parisian neighborhood bistro served right in a sunny California backyard. I always finish my bowl with a mountain of crispy shallots and a perfectly jammy egg (seven minutes exactly, mes amis!). Want to make it your own? Toss a handful of charred corn into the bowl or add a splash of an energetic, slightly funky natural Chenin Blanc right into the blender. You really cannot mess this up when your produce is this beautiful. Grab a spoon, pour a chilled glass of wine, and enjoy the sunshine!
Featured Recipe
Chilled Golden Squash Velouté with Avocado Crema & Jammy Eggs
I adore a classic French velouté, but when the California sun is beating down, the last thing I want is a heavy, hot bowl of cream. Enter this chilled summer squash soup—silky, vibrant, and incredibly refreshing. We swap the dairy for a bright Meyer lemon and tarragon avocado crema, finishing it all with crispy shallots and a perfectly jammy egg. It’s my ultimate neighborhood bistro lunch, served right in your backyard.
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Timeline
Ingredients
- 2 lbs Yellow squash(Roughly chopped)
- 3 large Shallots(Divided: 2 chopped for soup, 1 thinly sliced for frying)
- 3 cloves Garlic(Smashed)
- 3 tbsp Olive oil(Divided)
- 1 tbsp Unsalted butter(Cultured if you have it)
- 3 cups Vegetable broth(Good quality, low sodium)
- 2 tbsp Meyer lemon juice(Divided)
- 1 tsp Meyer lemon zest(Freshly grated)
- 1 Ripe avocado(Pitted and peeled)
- 1 tbsp Fresh tarragon(Finely chopped)
- 2 Large eggs(Room temperature)
- 1 tsp Kosher salt(Divided)
- 1/2 tsp White pepper(Divided)
- 1/4 tsp kosher salt(Added in Step 3)
- 1/4 tsp white pepper(Added in Step 3)
- 1/4 tsp kosher salt(Added in Step 5)
- 1 tbsp water(Optional, for crema consistency)
- 1/4 tsp kosher salt(Added in Step 9)
- 1/4 tsp white pepper(Added in Step 9)
Instructions
- 1
Prep your vegetables: roughly chop 2 lbs yellow squash. Roughly chop 2 large shallots and smash 3 cloves garlic for the soup base. Finally, very thinly slice the remaining 1 large shallot into rings for your crispy garnish.
10 min
Tip: Don't worry about knife skills for the squash or soup shallots; they will all be puréed later. Focus your precision on those thin rings for frying!
- 2
In a heavy-bottomed pot or Dutch oven, heat 1 tbsp olive oil and 1 tbsp unsalted butter over medium heat. Let the butter foam, then add your chopped 2 large shallots and 3 cloves garlic. Sauté until translucent and fragrant, about 5 minutes.
5 min
Tip: I always use a little butter here. It adds that French backbone we need, even in a lighter Californian dish.
- 3
Add the chopped 2 lbs yellow squash to the pot along with 1/2 tsp kosher salt and 1/4 tsp white pepper. Cook, stirring occasionally, until the squash just begins to soften and release its liquids.
10 min
Tip: White pepper is a classic French trick for veloutés so you don't get black specks in your beautifully golden soup.
- 4
Pour in 3 cups vegetable broth. Bring the mixture to a gentle boil, then reduce the heat, cover, and let it simmer until the squash is completely tender.
15 min
Tip: Keep the simmer gentle. We want to preserve that vibrant golden color of the squash.
- 5
While the soup simmers, heat the remaining 2 tbsp olive oil in a small skillet over medium-low heat. Add the thinly sliced 1 large shallot and cook slowly until golden brown and crispy. Remove with a slotted spoon to a paper towel and immediately sprinkle with 1/4 tsp kosher salt.
10 min
Tip: Shallots burn in the blink of an eye. Take them off the heat a shade before you think they're done; they will continue to darken as they cool.
- 6
Bring a small saucepan of water to a rolling boil. Gently lower in 2 large eggs and set a timer for exactly 6.5 minutes. Once the timer goes off, plunge the eggs into a prepared ice bath to stop the cooking.
15 min
Tip: My non-negotiable rule: an ice bath is mandatory for eggs that peel easily and have that perfect, custardy yolk.
- 7
Carefully transfer the hot soup to a high-speed blender. Add 1 tbsp Meyer lemon juice. Purée on high until absolutely smooth and silky. You want zero chunks—this is a velouté, darling!
5 min
Tip: Remember to remove the center cap of your blender lid and cover it lightly with a kitchen towel to let steam escape.
- 8
Transfer the puréed soup to a metal bowl set over a larger bowl of ice water, stirring frequently to cool it down quickly. Once room temperature, cover and place in the refrigerator to chill completely.
60 min
Tip: The ice bath method locks in the color and prevents the soup from getting that 'cooked out' flavor.
- 9
In a food processor or small blender, combine 1 ripe avocado, 1 tbsp fresh tarragon, 1 tsp Meyer lemon zest, the remaining 1 tbsp Meyer lemon juice, 1/4 tsp kosher salt, and 1/4 tsp white pepper. Blend until smooth, adding a tablespoon of water if needed to reach a dollop-able consistency.
5 min
Tip: Tarragon has a slight anise flavor that sings next to the sweet yellow squash.
- 10
To serve, ladle the thoroughly chilled golden soup into shallow bowls. Add a generous dollop of the avocado crema in the center. Peel and halve the jammy eggs, placing one half in each bowl. Finish with a scatter of your crispy shallots.
5 min
Tip: If you want to be extra indulgent, a tiny drizzle of the leftover shallot frying oil over the top of the soup is heavenly.
Chef's Notes
This dish just begs for a glass of something chilled and slightly funky. I love pouring a skin-contact Pinot Gris or an unfiltered Chenin Blanc with this. The acidity in the wine plays beautifully with the Meyer lemon, while the fruit notes complement the sweet summer squash. Never apologize for having wine at lunch!
Marguerite Lavigne
French soul, California sun
I grew up in a small village outside Lyon, where my grandmother taught me that the best meals come from respecting your ingredients. After training at Le Cordon Bleu and spending years in Parisian kitchens, I moved to San Francisco and fell in love with California's farmers markets and wine country. Now I cook the food I wish my grandmother could taste—French technique with California abundance, where a perfect roast chicken might come with Meyer lemon and wild fennel instead of tarragon.