Butternut cream soup with Morbier

Preparation 20 min
Cooking time 25 min
For 8 servings

Ingredients

- 1.6 kg / 3.5 lbs butternut squash
- 4 shallots
- 50g / 1 ¾ oz butter
- 400g / 14 oz Morbier cheese
- 200ml / 7 fl oz single cream
- 2 litres / 3 ½ pints of stock
- 2 tsp olive oil
- 6 bacon rashers
- 1 or 2 sprigs of coriander (optional)

1/ Pre-heat the oven to 200°C / 400°F / Gas Mark 6.

2/ Place the rashers of bacon on a baking sheet lined with greaseproof paper and cook for 10-12 minutes. The bacon should be crisp.

3/ While it is cooking, cut the squash into two, remove the seeds, chop into large cubes and peel them.

4/ Peel the shallots and chop finely.

5/ Melt the butter in the stockpot and add the chopped shallots. Cook for 5 minutes, stirring often, making sure they do not go brown.

6/ Add the cubes of squash and the stock and simmer for 20-25 minutes.

7/ While it is cooking, remove the rind from the Morbier and cut into small cubes (leave a little for the final decoration), then melt with the single cream on a low heat.

8/ Using a handheld mixer, mix the squash with a little of the cooking liquid and the melted Morbier. Adapt the quantity of liquid to the desired consistency.

9/ Check the seasoning and serve with lightly crumbled bacon chips, a few cubes of Morbier and a little chopped coriander.