FRIJE

Instructions

• 1.   Preheat the oven to 200°C (400°F). Cut off the ends of the butternut squash. Peel it, then cut it in half. Scoop out the seeds and cut it into small cubes.
• 2.   Peel and thinly slice the onion into quarters.
• 3.   In an ovenproof dish, add the squash, onions, and unpeeled garlic. Season with Herbes de Provence (optional) and a drizzle of olive oil. Season with salt and pepper, then roast for 20 minutes at 200°C (400°F).
• 4.   Meanwhile, in a hot skillet, add the bacon and grill for 2 minutes over high heat. It should become almost crispy. Remove and place on a paper towel.
• 5.   Once the vegetables are cooked and golden, remove them from the oven. Add them to a saucepan with the peeled garlic cloves.
• 6.   Add the rehydrated broth with 200ml of water per person. Blend the soup until smooth. If needed, add a little water and blend again. Add the cream. Season with salt and pepper, then blend again.
• 7.   Serve the roasted butternut squash soup in a bowl or a deep plate. Add the grilled bacon on top, then sprinkle with crushed nuts. Adjust seasoning to taste, and it's ready to serve!

Nutritional information *

Reference

• jow.fr/recipes/soupe-au-butternut-roti-et-lard-grille-91t1gbidg8lc02sb15q5