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