Ahh, the autumn has arrived. With Canadian Thanksgiving happening in October as the squash are in season it's a perfect time for inspiration.
Try a drizzle of Styrian Pumpkin Seed Oil as the perfect compliment before serving.
In a saucepan heat butter olive oil on medium heat. Add the shallots and sauté for 5 minutes until transluscent.
Add the squash and season with salt and white pepper to taste. Reduce the heat to low then cover and cook for 15 to 20 minutes or until the squash is extremely soft.
Meanwhile heat the stock on medium heat.
Once the squash cooked to a softened texture, pour enough stock over the squash to cover it.
Simmer for 5 minutes, then add Parmesan cheese and nutmeg then cook for another 2 minutes.
Remove soup from heat, transfer to blender and purée until smooth .
Strain the soup through a fine-mesh sieve into a clean bowl and discard any solids.
Stir in the cream and season
Drizzle each serving with Styrian pumpkin seed oil and top with Styrian pumpkin seeds and basil.
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