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Butternut squash velouté with toasted pumpkin seeds

Butternut squash velouté with toasted pumpkin seeds

PT1H15M

1
To make the velouté, place a heavy-based pan over a medium heat and add the butter. Once foaming, add the onion and sweat until soft but not coloured. Add the garlic and cook out for an additional 3–4 minutes
  • 100g of butter
  • 2 onions, sliced
  • 2 garlic cloves
2
Peel and roughly dice the squash. Add to the pan and stir to coat in the onion, garlic and butter for 5 minutes. Add the stock, cook until the squash is soft and tender then add the cream. Bring to a simmer then remove from the heat
  • 2l vegetable stock
  • 200g of double cream
  • 1kg butternut squash
3
Place in a blender and blitz until very smooth. Season to taste, pass through a fine strainer and set aside to cool
  • salt
4
For the pumpkin seed paste, combine all of the ingredients together in a blender and blitz until smooth. Season to taste and set aside
  • 200g of pumpkin seeds, toasted
  • 50g of pumpkin seed oil
  • 50g of extra virgin olive oil
  • salt
5
For the pickled butternut squash, bring the vinegar, water and sugar to the boil in a pan, then reduce the heat but keep hot. Use a peeler to take thin strips off the butternut squash and place into the hot pickling liquor. Remove from the heat and leave to cool
  • 50g of water
  • 50g of sugar
  • 200g of butternut squash
  • 100ml of ice wine vinegar, Simon uses Minus 8 vinegar
6
Reheat the velouté and use a stick blender to froth slightly. Pour into warm serving bowls, wrap a strip of pickled squash around your finger to form a ring and place into the soup. Finish with a swipe of the pumpkin seed paste, a drizzle of the oil, the toasted seeds and the micro herbs. Serve immediately
  • 1 tbsp of pumpkin seeds, toasted
  • 1 handful of micro herbs
  • pumpkin seed oil

Ingredients

Metric

Imperial

  • Butternut squash velouté

  • Pumpkin seed paste

  • Pickled butternut squash

  • To serve

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