Butternut Soup With Bacon Milk Foam

1. 1

   In a saucepan, pour the milk and chopped bacon.

2. 2

   Heat until just before boiling, remove it from heat and let it cool, covered so that the bacon infuses in the milk.

3. 3

   Cut the butternut squash into chunks. In a large saucepan, add the squash, cover with water, add the onion and a pinch of salt.

4. 4

   Cover and simmer over low heat for 10 to 15 minutes until it is tender.

5. 5

   Pour the butternut sqaush, butter, and a little of the cooking water into a blender. Mix.

6. 6

   Add cooking water gradually until you get the desired consistency.

7. 7

   If you need a little more liquid you can fill with milk flavored with bacon. Season with salt and pepper and set this soup aside.

8. 8

   Remove the bacon from the milk and pour the milk into a blender. Blend on high until you have a foamy milk.

9. 9

   Pour the soup into 4 glasses and carefully top with a tablespoon of milk foam.

* Per serving · 4 servings · Values may vary.

No additional tips available.