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
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!
Ingredients
- 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
Instructions
- 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.
