We love this velvety butternut soup with goat cream and its crispy croutons! Creamy and with a good goat’s cheese taste, this squash-based dish is sure to become a must for fall and winter. To taste it is to adopt it!
Cream of butternut soup with goat cheese
- 1 yellow onion
- 1 butternut squash
- 10 g butter
- 40 cl of poultry stock
- 40 cl of liquid cream at 35 % of mg
- 2 slices of bread without crust
- 10 g cumin powder
- 150 g fresh goat cheese
- Salt & pepper or Espelette pepper
- Cut the squash in half and hollow it out before peeling it. Then cut the flesh into cubes. Peel and slice the onion.
- In a casserole, melt a nice knob of butter and sweat the onion until it becomes translucent. Then add the pieces of butternut squash and leave to brown for 2 to 3 minutes.
- Pour in the chicken broth and continue cooking for 20 minutes in a small stock. Once cooked, mix the preparation off the heat, season with salt and pepper and then add 30 cl of cream.
- Heat a frying pan with a little butter. In the meantime, cut the bread into small pieces, sprinkle it with paprika or cumin and brown the croutons in the frying pan.
- Whisk the goat’s cheese with the rest of the cream and season to taste. Then serve the butternut velouté with some toasted bread croutons and a quenelle of goat cream.