To cook your soup

Peel the butternut squash and cut in half and retain the end without the seeds.

Cut the end without seeds into nice 1cm square dice, you will require around 40g of diced butternut per portion.

Finely chop the remaining butternut, garlic, shallot and celery.

In a large wide pan, sweat of with all the vegetables with ¾ of the butter and cook slowly with no colour for around 10 minutes, season and add in the warm vegetable stock. Simmer until all the vegetables are soft, blitz in a food processor and pass, through a sieve (not essential).

Cook the diced butternut in a pan of salted water until just soft, then strain.

Dice the Granny Smith apple to the same size as the butternut with the skin still on.

Slice the chilli very finely, if you want it hot leave the seeds in.

Toast the pumpkin seeds under a grill until lightly coloured.

With half of the remaining butter warm up the chilli, apple, butternut and pumpkin seeds and season. Drain onto a cloth and reserve.

In a hot pan add in the oil and season the scallop, place it down on one side and cook for around 1 minute (be careful not to burn the scallop) turn it over and cook for a further 1 minute, add the last of the butter into the pan and baste the scallop, drain and reserve.

Place the apple, butternut garnish onto a bowl and top with the scallop, pour the hot soup around the garnish and drizzle with the pumpkin oil, finish with micro coriander or normal coriander leaves.

Enjoy!