Cream of squash and Brise du Vigneron from fromagerie des Cantons

Flavours of region Eastern Townships, Michèle Foreman


Serves 4


Ingredients :


  • 1 1.8 kg (4 lb) butternut squash


  • 1 large leek, white portion, finely chopped


  • 1 large onion, finely chopped


  • 45 mL butter 3 tablespoons


  • 1.25 L poultry broth 5 cups


  • 60 mL rice 1/4 cup


  • 185 mL 35% cream 3/4 cup


  • Salt, pepper, sugar


  • 4 slices of baguette bread


  • 150 g Brise du Vigneron cheese 5 1/2 ounces


  • 2.5 mL extra virgin olive oil 1/2 teaspoon



Preparation :


1) Peel squash, remove seeds, and dice coarsely.

2) In a saucepan, melt butter over medium heat and add
leek and onion.

3) Add a pinch of salt, pepper, and sugar.

4) Cover and steam for a few minutes.

5) Add squash and moisten with stock. Bring to a boil.

6) Add rice, then cover and simmer for approximately
35 minutes.

7) Purée in a blender, then strain through a chinois. Add
cream and season.

8) Lightly toast slices of bread in the oven.


9) Remove, add a piece of cheese on top, drizzle with olive oil, and return
to a very hot oven for a few seconds


Stéphane Charpentier - Auberge West Brome

The recipe is from the book: “Flavours of a region: Eastern Townships”, by Michèle Foreman. (2007)

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