3 options of the chef's recipe

Ingredients for 6 :

• 1,5kg of butternut squash (about 2 pieces)
• 1/2 sweet potato
• 170gr of 35% cream
• 30ml of concentrated vegetables broth diluted in 1,5l of water
• 7gr of salt
• 2gr of pepper
• 1 apple (optional)
• bacon (optional)

Preparation : 

1. After peeling your vegetables, cut them into large cubes.
2. Put them in a pan and cover with the vegetables broth, let it cook for 25min.
3. Mix the vegetables in a blender with salt, pepper and cream.
4. Plate-up your soup with one of the options then enjoy your meal !
   Pssst... you can try the 3 options and choose your favorite !
   

Beautiful and simple plating : salty bacon version

1. Grilled the bacon and cut into thin slices then let it dry.
2. Pour the soup in the center of the plate.
3. Lay out the bacon on the soup, piece by piece.
4. Add a mix of young shoots.
5. Enjoy it !

Cup plating : sweet apple version

1. Peel the apple, cut it into small dices then brown the apple in butter and salt flower.
2. Pour the soup in a cup or a bowl.
3. Put the apple dices on it, lay out a mix of young shoots and add the nasturtium flower on the top.
4. Bon appétit !

Elegant and fancy plating : sweet and salty version with apple and bacon

1. Peel the apple, cut it into small dices then brown the apple in butter and salt flower.
2. Grilled the bacon and cut into thin slices then let it dry.
3. Pour the soup in a soup plate.
4. Put delicately the apple dices at the center of the soup.
5. Add some pieces of bacon on the apple.
6. Put delicately some nasturtium leaves on the top.
7. Add a thin drizzle of maple syrop.
8. Add some drops of balsamic vinegar.
9. Gently lay down nasturtium flower petals and some blueberries.