Summary

Ingredients

• 800 g butternut squash (se)
• 1 medium shallot (s)
• 800 ml beef broth
• 200 g crème fraîche
• Salt and pepper, whiter
• nutmeg
• Chilli flakes
• cress
• butter

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Instructions

1. Peel, core and dice the pumpkin. Chop the shallot and sweat it in butter until translucent. Add the pumpkin and sweat with it. Pour in the broth and simmer for 25-30 minutes. Then puree finely. Stir in the crème fraîche and season with salt, pepper and nutmeg.
2. Garnish with chilli flakes and cress as desired, arrange and serve.