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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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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
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
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
100ml of ice wine vinegar, Simon uses Minus 8 vinegar
6
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
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.
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Butternut squash velouté with toasted pumpkin seeds
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Butternut squash velouté with toasted pumpkin seeds
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