Butternut Squash Velouté Recipe - Great British Chefs

Ingredients

• 1kg butternut squash
• 100g of butter
• 2 onions, sliced
• 2 garlic cloves
• 1l vegetable stock
• 200g of double cream
• salt
• 200g of pumpkin seeds, toasted
• 50g of pumpkin seed oil
• 50g of extra virgin olive oil
• 200g of butternut squash
• 100ml of ice wine vinegar, Simon uses Minus 8 vinegar
• 50g of water
• 50g of sugar
• 1 tbsp of pumpkin seeds, toasted
• 1 handful of micro herbs
• pumpkin seed oil