Recipe for Butternut Squash Soup, Scallops, and Roasted Hazelnut Oil.

Wash the squash under cold water, remove any knots, and cut it in half. Remove the seeds and cut it into pieces.

Peel and chop the garlic clove. Put everything in a pot, add the herb bouquet, and pour in the vegetable broth. Let cook for 25 to 30 minutes or until the pieces are tender.

Pour half of the broth into a bowl and blend the mixture, adding broth gradually until a velvety consistency is achieved. Crush the hazelnuts and toast them in a dry pan.

Pour a splash of mild olive oil in a pan and sear the scallops for 2 minutes on each side. Pour the soup into 6 bowls, cut the scallops into quarters and place them in the center of the soup.

To finish, add some chopped hazelnuts, a sprig of chervil, a drizzle of roasted hazelnut oil, a pinch of sea salt, and a few peppercorns.