Simon Gueller is head chef patron of The Box Tree in Ilkley. Here, he shares his recipe for butternut squash velouté with toasted pumpkin seeds with butternut squash pickled with Minus 8 vinegar.

Head chef Simon Gueller’s Butternut squash velouté with toasted pumpkin seeds
Serves 6

Ingredients

  • For the velouté
  • 100g butter
  • 2 onions, sliced
  • 2 garlic cloves
  • 100g butternut squash
  • 2L vegetable stock
  • 200ml double cream
  • Salt, to taste
  • For the pumpkin seed paste
  • 200g pumpkin seeds, toasted
  • 50ml pumpkin seed oil
  • 50ml extra virgin olive oil
  • Salt, to taste
  • For the pickled butternut squash
  • 50ml of water
  • 50g of sugar
  • 200g butternut squash
  • 100ml of Minus 8 icewine vinegar
  • 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 butter. Once foaming, add onion and sweat until soft but not coloured, then add garlic and cook out for around 3-4 minutes.
    Peel and roughly dice the squash. Add to 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 remove from the heat.
    Place in a blender and blitz until very smooth. Season to taste and pass through a fine strainer before setting aside to cool.
  2. For the pumpkin seed paste
    Combine all ingredients together in a blender and blitz until smooth. Season to taste and set aside.
  3. 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.
  4. 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.