Butternut squash soup with foie gras and hazelnuts

Huile d'olive d'Aix-en-Provence – olives maturées PDO
Mature flavour
Velouté de butternut, foie gras et noisettes
A PDO
Preparation
20 min
A PDO
Cooking time
25 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Parties and event Starter Gluten-free

Ingredients

A PDO
For 4 personnes
  • 1 butternut squash
  • 3 tablespoons of traditional-style olive oil
  • 2 cloves of garlic
  • 1 shallot
  • 1 chicken stock cube
  • 25 cl of semi-skimmed or skimmed milk
  • 60g of foie gras
  • 3 tablespoons of hazelnuts
  • Salt and freshly ground pepper

Tip

Foie gras isn’t essential: a creamy butternut squash and hazelnut soup makes a lovely everyday soup! But foie gras really adds that special something for the festive season.

Instructions

  • Wash, remove the seeds from and then cut the butternut squash into large cubes (without removing the skin). Peel the garlic cloves (removing the germ) and the shallot.
  • Sauté the garlic and shallot in 2 tablespoons of olive oil, taking care not to brown them. Add the butternut squash, cover with milk and water, then add the chicken stock and salt. Cook for about 15 minutes.
  • Crush the hazelnuts and toast them in a non-stick frying pan without any fat until golden brown. Set aside.
  • Drain the butternut squash, shallot and garlic, keeping the cooking stock. Blend the butternut squash, shallot and garlic, gradually adding the stock (the amount of stock you add depends on the texture you want). Season to taste and set aside.
Dressage:
  • Cut the foie gras into small cubes. Pour the velouté into soup bowls (or small glasses for an aperitif). Top the velouté with crushed hazelnuts, a few cubes of foie gras and a few drops of traditional-style olive oil.
  • Enjoy your meal!

Tip

Foie gras isn’t essential: a creamy butternut squash and hazelnut soup makes a lovely everyday soup! But foie gras really adds that special something for the festive season.
We recommend...

For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.

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