Butternut squash velouté with toasted pumpkin seeds

by Simon Gueller
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Ingredients

Fruit & Vegetables

Dairy

  • 100g of butter
  • 200g of double cream

Store Cupboard

Oils & Vinegars

  • 51g of pumpkin seed oil
  • 50g of extra virgin olive oil
  • 100ml of ice wine vinegar, Simon uses Minus 8 vinegar

Beverages

  • 50g of water

Speciality Ingredients

  • 1 handful of micro herbs