Butternut or Pumpkin cream soup

Ingredients

• 400 g Butternut or pumpkin squash peeled and cut into cubes
• 600 ml Milk
• 100 g Smoked bacon
• 1 pinch Salt
• 1 pinch Black pepper, ground

Method

1. Fry the bacon sticks on a tiny amount of pumpkin seed (or any other) oil in the cooking pot to extract all its taste.
2. Put aside the bacon and put the butternut cubes into the remaining oil. Fry them, then pour the milk on them.
3. Carefully boil the milk, then reduce the heat and leave the butternut cooking until it softens.
4. Purée the soup with the robot mixer or the blender. If the butternut-milk ratio is good, you'll get a creamy soup. To get a more liquid soup, just add some more milk in it.
5. Taste the soup, then add the salt and pepper depending on your taste. Seasoning is just needed at the end of the cooking process!