Velvety butternut squash soup garnished with crispy sage leaves, brown butter, toasted pine nuts and a Parmesan tuile.
Peel and finely dice the onions. Peel, crush and mince up the garlic cloves with a pinch of salt. Peel the butternut squash, cut in half and remove the seeds. Dice the flesh into 1cm chunks. Pick the thyme leaves.
Heat the olive oil in a saucepan and then sweat the onion with a pinch of salt until soft. Add the garlic, cook for 1 minute and then add the butternut squash and the thyme. Cook for a further 6 minutes until the squash begins to soften and then cover with the milk and water. Cook for 30 minutes or until the squash is completely soft. Transfer to a food processor and blend to a puree. Add salt and pepper to taste. If the soup is too thick at this point, add a little more milk.
Preheat the oven to 200'C.
Place the pine nuts on a baking sheet and cook in the oven for 5 minutes or until golden brown.
Grate the parmesan and pick the sage leaves.
To make the Parmesan tuiles:
Place a silicon mat on a baking sheet. Using a steel ring make circles of a thin layer of grated parmesan. Leave some space between the circles. Bake in the oven for 5 minutes or until the cheese is beginning to bubble. Remove from the oven and allow to cool. The tuiles will go crisp once cool.
For the beurre noisette:
Place a few cubes of butter into a small saucepan with a pinch of salt and a couple of small sage leaves.
Cook over a high heat until the milk solids go a deep brown colour and the sage leaves are crispy.
When cooked remove from the heat and pour into a bowl to prevent it from over cooking.
Serve the soup in an espresso cup and spoon in some of the butter and sage leaves on top of the soup. Finish with a few pine nuts and a piece of parmesan tuile.
«The butter nut squash needs to be completely cooked before blitzing into a soup. The soup will taste starchy and will not be smooth and velvety if you do not cook it enough.»