Butternut squash soup, cumin sour cream, chives, caramelized pecan nuts, pancetta chips |

Preparation time: 40 min

Preheat your Oven at 375 °F

• Mise en place

  Peel the squash and dice in cubes.

  Peel and mince the onion.

  Cisel the chives (keep a few sprigs aside for garnish)

• Velouté de courge

  In a pot, melt the butter, add the onions and a pinch of salt. Cook without coloring. Add the squash cubes and mix for 1 minute.

  Cover with milk, add water if needed.

  Bring to a boil, lower the heat and let cook. When the squah is ready, mix in a blender slowly adding the cooking juice until you reach the consistency that you want.

  Season to taste.

• Garnish

  Pancetta chips

  On a baking tray cover with cooking paper, put 12 slices of pancetta and bake in the oven for 8 to 12 minutes.
  Remove from oven and let dry on paper towel.

  Caramelized pecan nuts

  In a hot skillet, mix the nuts with icing sugar. Mix non stop until the nuts are caramlized and put aside.

  Sour cream

  Season the cream with salt, pepper and cumin. Add the chives.

• Plating

  In a bowl, pour the soup, add a spoon of sour cream. 
  Place a chip of pancetta on the edge.

  Garnish with a sprig of chive.