Butternut squash velouté with toasted pumpkin seeds

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

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

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

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

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