Recipe from our Sunday cooking class
1 kilo butternut squash
400 gr of vacumed chesnut
75 cl of milk
40 gr of salted butter
30 cl of whipping cream
2 pinches of all spice
2 pinches of nut meg
Peel, seed and chop the butternut
Peel and finely chop the shallots
Melt the salted butter in a saucepan or casserole.
When foam, add the chopped shallots.
Let them blond for 3 minutes, then add the butternut squash, chestnut and milk.
Add salt and pepper, sprinkle the pinches of all spice and nutmeg.
Cover and simmer 20-30 minutes until the butternut pieces are soft.
Blend together until a fine cream and add the whipping cream, stir.
Reheat the soup gently, without boiling and serve immediately, taking care to add at the last moment , a cloud of cream.