Butternut Squash Velouté Recipe - Great British Chefs

Butternut squash velouté with toasted pumpkin seeds

Starter
easy
6
1 hour 15 minutes

PT1H15M

Despite the elegant presentation, this butternut squash velouté recipe from Simon Gueller is relatively straightforward to put together. The starter celebrates the exquisite versatility of squash, making the most of butternut, pumpkin seed and pumpkin oil.

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Ingredients

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Metric

Imperial

Butternut squash velouté

1kg butternut squash
100g of butter
2 onions, sliced
2 garlic cloves
1l vegetable stock
200g of double cream
salt

Pumpkin seed paste

200g of pumpkin seeds, toasted
50g of pumpkin seed oil
50g of extra virgin olive oil
salt

Pickled butternut squash

200g of butternut squash
100ml of ice wine vinegar, Simon uses Minus 8 vinegar
50g of water
50g of sugar

To serve

1 tbsp of pumpkin seeds, toasted
1 handful of micro herbs
pumpkin seed oil

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Blender
Stick blender

To make the velouté, place a heavy-based pan over a medium heat and add the butter. Once foaming, add the onion and sweat until soft but not coloured. Add the garlic and cook out for an additional 3–4 minutes

100g of butter
2 onions, sliced
2 garlic cloves

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, cook until the squash is soft and tender then add the cream. Bring to a simmer then remove from the heat

200g of double cream
1kg butternut squash
1l vegetable stock

Strain the contents of a pan through a colander (reserving the liquid) and place the solids in a blender. Blitz until very smooth, adding some of the reserved stock until you're happy with the texture. Season to taste, pass through a fine strainer and set aside to cool

salt

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

200g of pumpkin seeds, toasted
50g of pumpkin seed oil
50g of extra virgin olive oil
salt

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

50g of water
50g of sugar
200g of butternut squash
100ml of ice wine vinegar, Simon uses Minus 8 vinegar

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

1 tbsp of pumpkin seeds, toasted
1 handful of micro herbs
pumpkin seed oil

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Simon Gueller

Yorkshire’s epicureans have a lot to thank Simon Gueller for. Here’s a chef who creates tasteful dishes with local tastes; who produces refined, lovely-looking food in an elegant setting.