Great British Chefs

Step 1

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

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

Step 3

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

Step 4

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

Step 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

Step 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