- 40g Isigny PDO butter
- One butternut squash
- Two soup spoons of Isigny PDO crème fraîche
- 100g Isigny Sainte-Mère young mimolette
- Two onions
- One stock cube
- Salt and pepper
Peel and chop up the butternut, peel and chop the onions.
In a saucepan, melt the butter and add the onions. Once the onions have started to brown, add the pieces of butternut and continue to brown them gently. Add enough water to cover the vegetables. Crumble the stock cube into the pan and adjust the seasoning. Leave it to simmer without a lid.
Once the butternut pieces are soft, put the soup through a blender. Add the crème fraîche. Use a vegetable peeler to cut shavings of Mimolette. Sprinkle them on top of the velouté and serve immediately.