Butternut Squash Velouté Recipe
Simon Gueller's butternut squash velouté recipe also contains pumpkin seed paste, pumpkin oil and pickled butternut
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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
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