Butternut Squash Velouté

Method

• Peel the butternut squash and place the peelings in a pan to one side
• Cut the top half off and cut into evenly shaped pieces
• Scrap the seeds from the bottom half and put with the peelings. Cut the remaining butternut squash flesh in to similar sized chunks as the top
• Cover the peelings and seeds with water adding the thyme, sage and cinnamon
• Bring to the boil and leave to simmer for 30 minutes
• Strain the stock and keep to one side, cover with cling film to keep warm
• Preheat your oven to 180c
• Mix the dice of butternut squash with the crushed garlic, salt and pepper and the vegetable oil
• Spread evenly on a tray and cover with tin foil, place in the oven for 30 minutes
• Remove the tin foil, and put back in the oven for a further 15 minutes to caramelise the squash
• Remove the tray from the oven
• Place all of the squash into a blender with the soya milk or cream and blitz, slowly add the stock until a smooth consistency
• Taste the soup and re-season with salt and pepper if needed
  
  

For the crispy sage leaves:

• Put the vegetable oil into a small pan so it is deep enough to fry in and heat to around 150c
• Slowly and carefully add your sage leaves in small batches until then crisp up and turn a darker shade then using a slotted spoon remove them onto kitchen roll.
• Whilst still hot sprinkle them with a little salt and leave to cool
  
  

For the toasted pumpkin seeds:

• Preheat the oven to 180c
• Mix the seeds, oil and sugar  together then spread onto a flat tray
• Place in the oven for 8-10 minutes until slightly golden. Remove and leave to cool
  
  

To serve

• Heat the soup up and put into a bowl of choice. Garnish the soup with the crispy sage, the toasted pumpkin seeds and a drizzle of olive oil