RUBIS GOLD ® pumpkin and apple soup

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.