Butternut Squash Soup with Nyons PDO Extra Virgin Olive Oil A l'Olivier

Ingredients

• 600g pumpkin flesh
• 2 yellow onions
• 20 cl full-fat liquid crème fraîche
• 2 tbsp A l'Olivier AOP Nyons extra virgin olive oil
• 1 clove garlic
• 1 bouquet garni
• Ground nutmeg
• Fleur de sel
• Freshly ground pepper
• Optional:
• Truffle shavings
• Roasted "Trumpet of the Dead" mushrooms

Preparation

1. Peel the pumpkin and cut the flesh into large cubes, removing the seeds.

2. Slice the onions thinly and sauté them in a Dutch oven with the A l'Olivier AOP Nyons extra virgin olive oil.

3. Peel and add the crushed garlic clove to the onions using a garlic press.

4. Continue to sauté for a few more minutes until the onions are translucent.

5. Add the pumpkin cubes and bouquet garni to the Dutch oven, then cover with water. The water should not exceed the height of the pumpkin cubes.

6. Bring to a boil, then simmer uncovered for 30 minutes.

7. Remove the bouquet garni and blend finely.

8. Add the crème fraîche, nutmeg, fleur de sel, and pepper.

9. Drizzle with a little AOP Nyons extra virgin olive oil before serving.

For food lovers and gourmets, you can add some black truffle shavings and roasted trumpet of the dead mushrooms just before serving.

Enjoy your meal