Despite the elegant presentation, this butternut squash velouté recipe from Simon Gueller is relatively straightforward to put together. The starter celebrates the exquisite versatility of squash, making the most of butternut, pumpkin seed and pumpkin oil.
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To make the velouté, place a heavy-based pan and add the butter. Once foaming, add the onion and sweat until soft but not coloured, then add the garlic and cook out for an additional 3-4 minutes
100g of butter
2 onions, sliced
2 garlic cloves
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 and cook until the squash is soft and tender. Add the cream, bring to a simmer and remove from the heat
1000g of butternut squash
2l vegetable stock
200g of double cream
Place in a blender and blitz until very smooth. Season to taste and pass through a fine strainer before setting aside to cool
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
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 rice wine vinegar, Minus 8
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
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