Potimarron Squash Velouté with Black Truffle

To make this Potimarron squash velouté with black truffle, start by preparing all the ingredients.

Potimarron squash velouté: Cut the squash in half using a large knife on a chopping board.

Remove the seeds with a spoon.

Peel the squash. You should use a really sharp knife...

...because the squash skin is thick and hard.

Cut the peeled squash into slices.

Then cut each slice into small chunks...

...and repeat the operation with all slices.

Place these squash chunks in a large saucepan.

Add the zest of half an orange using a zester.

Segment the orange.

And remove the flesh from the whole orange, and add to the squash, without the seeds.

Peel the fresh ginger.

Add the ginger cut into small pieces.

Pour the water into the saucepan.

Season with fine salt...

...and freshly ground pepper.

Add the milk...

...as well as the whipping cream.

Take a nutmeg...

...and grate it directly over the saucepan.

The amount of nutmeg will depend on the flavour intensity you want to achieve.

Bring everything to a boil, then reduce the heat and let it simmer gently.

Stir the preparation regularly during cooking with a spatula to prevent the velouté from sticking to the bottom of the saucepan.

The velouté is cooked when the squash chunks are tender. Check the doneness by inserting the knife blade into the centre; it should slide in easily.

Garnish: Meanwhile, cut a loaf of rustic bread into slices about 1cm thick.

Then cut these slices into sticks...

...and each stick into cubes to make small croutons.

Potimarron squash velouté (continued): The velouté is cooked...

...and mix it using a hand blender while it is still hot.

Blend the mix until smooth and homogeneous. Keep warm.

Garnish (continued): Take the smoked bacon (preferably cut to slices 1cm thick). Cut the slices into lardons.

Sauté the lardons in a dry hot pan, with no added fat...

...and cook until caramelized. Set aside.

Keep the fat from the lardons in the pan and add a little olive oil.

Place the bread croutons in the pan...

...and toast them, make sure to toss them regularly.

Finish: Take the serving deep plate...

...and fill it with the hot velouté.

Arrange the lardons and croutons on the surface.

Add the truffle shavings.

Drizzle with black truffle olive oil.

Finely chop a few parsley leaves with scissors above the plate.

Finish the decoration with a sprig of fresh thyme placed in the centre. This delicious potimarron squash velouté is ready to serve. Bon appétit!