Butternut Squash & Porcini Mushroom Soup Recipe

Recipe created by: Sophie Duval, Louison Recolin, Steven Salendres, and Enzo Pradier, students in the BTS Hospitality and Catering program at CFA Sud Formation CCI Nîmes Marguerittes.

For 4 people:

• 1 butternut squash
• 1 liter of milk
• 0.5 liter of 35% heavy cream
• Vacuum-packed plain chestnuts
• 1 porcini mushroom seasoning pencil

1. Peel the butternut squash and cut into large cubes.
2. Cook for 30 minutes in the milk and season.
3. Blend with an immersion blender.
4. Crush the chestnuts, mix with the heavy cream, strain through a chinois, and pour into a siphon, then chill.
5. Serve the hot soup in verrines, add the whipped cream, and shave the seasoning pencil over the top.