Cream of butternut velouté with a small Caprifeuille log Atelier de la Sèvre

For this recipe you will need:

• 1 butternut
• 1 onion
• 150 g de la petite bûche Caprifeuille Atelier de la Sèvre
• 10 g butter
• 40 cl of liquid cream
• 40 cl of chicken broth
• Salt
• Pepper

Preparation :

1. Peel and mince the onion.
2. Empty the squash of its seeds. Cut the butternut into large chunks. (Tip: For easier peeling, soak your squash in a pot of boiling water for 30 minutes)
3. In a casserole, melt half the butter in a casserole and sweat the onion.
4. Add the squash pieces then pour the chicken broth. Cook for 20 to 30 minutes over high heat.
5. Mix, season and add 30 cl of liquid cream.
6. Cut the small caprifeuille log into large pieces and add it to the preparation.
7. You can reserve a few pieces of cheese in the refrigerator and sprinkle them when serving on your velouté.
8. Salt, pepper and mix everything.

Une recette qui réchauffe !