Butternut squash velouté with toasted pumpkin seeds

by Simon Gueller
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Ingredients

Fruit & Vegetables

  • 1kg butternut squash
  • 2 onions, sliced
  • 2 garlic cloves
  • 200g of butternut squash

Dairy

  • 100g of butter
  • 200g of double cream

Store Cupboard

  • 1l vegetable stock
  • salt
  • 200g of pumpkin seeds, toasted
  • salt
  • 50g of sugar
  • 1 tbsp of pumpkin seeds, toasted

Oils & Vinegars

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

Beverages

  • 50g of water

Speciality Ingredients

  • 1 handful of micro herbs