Creamy squash and Entremont Raclette cheese soup
- 1 pumpkin or butternut squash (1,2kg)
- 1 onion
- 2 tbsp olive oil
- 4 slices of Entremont Raclette cheese
- 50cl stock
- 20cl single cream
- Crushed roasted hazelnuts
- A little olive oil
Peel and seed the squash, then cut into big cubes. In a pressure cooker, fry a chopped onion in two tablespoons of hot oil. Add the diced squash and fry for a few minutes.
Add 50cl of chicken stock. Seal the pressure cooker and cook for 20 minutes.
Blend with half of the stock and the cream. If need be, add more stock to obtain the desired texture.
Grate the Raclette cheese and thinly spread it into circles on a sheet of greaseproof paper. Bake in an oven preheated to 200° for 6 minutes.
Ladle the soup into 4 bowls. Add the crushed hazelnuts and a little olive oil. Decorate with the Raclette cheese crisps. Serve immediately.
Photo Credits : Stéphanie Iguna @LaFoodFactory