1-In a frying pan, lay the thin slices of bacon flat and without fat.
Cook them over medium heat until they are well coloured. Then put them on absorbent paper.
2-Peel the onion and slice it.
3-Peel the butternut squash and cut into cubes. Peel the apples and cut them into quarters.
4-Fry the onion in a little olive oil. Add the squash and apple cubes. Add water to the top and bring to the boil. Lower the heat and simmer for 20 minutes, covered.
5-Mix, then season with freshly ground pepper and salt to taste.
6-Serve in 4 bowls or soup plates, and place a chip of bacon, a few seeds and a drizzle of cream.