Butternut squash soup, crispy sage pumpkin seeds.
Ingredients
200g Butternut soup
50g Roast butternut squash
5g Pumpkin seeds
2g Crispy sage
2g Olive oil
1x. Sourdough toast
MOP
- reheat the soup until 75 degrees
- Transfer the soup to the Bowl and garnish with sage, pumpkin seeds and olive oil.
Butternut soup
Ingredients
2000g. Butternut squash (peeled, roughly chopped)
1000g Water
200g White onion
20g. Garlic
15g. Vegetable Oil
10g. Salt
MOP
- In large pan sweat the onion with the oil off until translucent, then add the garlic until soft.
- Add in the butternut squash to the pan and combine,
- Add the water and simmer until the butternut Is cooked.
- Remove from the pan and cool before blending in the thermomixer.
- Add the seasoning.
- Label date and refrigerate.
Deep fried sage
Ingredients
100g Sage
5g. Salt
MOP
- Deep fry sage until crispy.
- Once crispy remove from the frier to a gastro with a j cloth on th bottom to catch any remaining oil, season with the salt and store until needed.
Roast butternut
Ingredients
1000g diced 2cm butternut
150ml Vegetable oil
6g Salt
MOP
- In a large bowl add the diced butternut, vegetable oil and salt together.
- Once combined add to a gastro, ensuring not to over fill the tray
- Add the tray to the oven and cook for 10 minute (Butternut should be firm but break when pressure is applied)
- Chill, label and store.
Allergies Gluten