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BUTTERNUT SQUASH VELOUTÉ WITH TOASTED PUMPKIN SEEDS

 

SIMON GUELLER'S BUTTERNUT SQUASH VELOUTÉ WITH TOASTED PUMPKIN SEEDS

By Simon Gueller chef patron of The Box Tree in Ilkley, this recipe celebrates the exquisite versatility of squash, making the most of butternut, pumpkin seeds and pumpkin oil.

INGREDIENTS 

For the velouté
100g Estate Dairy unsalted butter

2 onions, sliced
2 garlic cloves
100g butternut squash
2 litres vegetable stock
200ml Estate Dairy double cream
salt, to taste

For the pumpkin seed paste

200g pumpkins seeds, toasted
50ml pumpkin seed oil
50ml Arbequina extra virgin olive oil
salt, to taste

For the pickled butternut squash

50ml of water
50g Billington's golden cater sugar
200g butternut squash
100ml rice wine vinegar, Simon uses Minus 8

To serve

1 tbsp pumpkin seeds, toasted
1 handful micro herbs
pumpkin seed oil, a drizzle

METHOD

        1. To make the velouté
          Place a heavy-based pan on the heat and add the butter. Once foaming, add the onion and sweat until soft but not coloured, then add garlic and cook out for around 3-4 minutes.

        2. Peel and roughly dice the squash. Add to the pan and stir to coat in the onion, garlic and butter for 5 minutes. Add the stock and cook until the squash is soft and tender. Add the cream, bring to a simmer and then remove from the heat.

        3. Allow to cool slightly before placing in a blender and blitz until very smooth. Season to taste and pass through a fine strainer before setting aside to cool.

        4. For the pumpkin seed paste
          Combine all ingredients together in a blender and blitz until smooth. Season to taste and set aside.

        5. For the pickled butternut squash
          Bring the vinegar, water and sugar to the boil in a pan, then reduce the heat but keep hot. Use a peeler to take thin strips off the butternut squash and place into the hot pickling liquor. Remove from the heat and leave to cool.

        6. To serve 
          Reheat the velouté and use a stick blender to froth slightly. Pour into warm serving bowls, wrap a strip of pickled squash around your finger to form a ring and place into the soup. Finish with a swipe of the pumpkin seed paste, a drizzle of the oil, the toasted seeds and the micro herbs. Serve immediately.