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Butternut Squash Velouté With Toasted Pumpkin Seeds
GREAT BRITISH CHEFS18Ingredients
60Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 1,000 grams butternut squash
- 100 grams butter
- 2 onions (sliced)
- 2 garlic cloves
- 2 liters vegetable stock
- 200 grams double cream
- salt
- 200 grams pumpkin seeds (toasted)
- 50 grams pumpkin seed oil
- 50 grams extra virgin olive oil
- salt
- 200 grams butternut squash
- 100 mL rice wine vinegar (Minus 8)
- 50 grams water
- 50 grams sugar
- 1 Tbsp. pumpkin seeds (toasted)
- 1 handful herbs (micro)
- pumpkin seed oil
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