Butternut Squash Soup with Crispy Bacon and Cream
Serves 8 people

For the Soup:
2 Butternut Squash
2 Tablespoon Unsalted Butter
1 Slice Smoked Bacon
1/4 Quart Heavy Cream
1/4 Quart Whole Milk
Salt and Freshly Ground Pepper
Rock Salt

For the Garnish:
2 Slices Smoked Bacon cut in large diced pieces
1/4 Cup Heavy Cream
1 Bunch Chives

For the Soup: Peel, seed and dice the squash. Melt 2 tablespoons of butter in a sauce pot over medium heat. Add the slice of bacon, diced squash and salt. Cook this for about 30 minutes, stirring frequently as not to burn the squash. Bring the heavy cream and milk to a boil and add to the soup. Pour the soup into a blender and blend until very smooth. Pass through a fine chinois. You may need to adjust the soup with a little water if it becomes too thick. Salt and pepper to taste.

For the Garnish: Slice the chives very fine. Whip the cream to a soft peak stage. Sauté the diced bacon slowly until it becomes crisp. Strain and reserve on a paper towel.

To Finish:
In a hot bowl, place a dollop of whipped cream, chives and bacon. Adjust the seasoning and consistency of the soup and serve right away.