6 nice bread buns or round brioches
Butternut squash cream (this is the soup we propose but any soup you like works well too):
1 large butternut squash, 1 to 1.2 kg
650 ml (or 650 g) of water
1 tablespoon of fresh cream
3 or 4 small button mushrooms
3 or 4 sprigs of chives
2 teaspoons of roasted sesame oil
Boursin® whipped cream:
1 puck of Boursin® 150 g
200 ml of single fresh cream
Peel and cut the butternut squash into pieces.
Fill a pot with the 650 ml of water and add salt. Add butternut squash pieces. Boil for 15 to 20 minutes.
Mix with a hand blender, add the fresh cream.
Add the sesame oil.
Pour the single cream into a very cold bowl (place in the fridge 1/2 hour before preparing the cream). Add 4 large tablespoons of Boursin®.
Beat delicately for approx. 1 minute so as to mix the single cream to the Boursin® (important step: the cream and the Boursin® must be properly mixed together before whipping the cream).
Increase the blender speed until a firm “whipped” texture is obtained.
With a knife, slice off the top section of the buns (keep the tops for the final presentation). Hollow out the loaves to create a bowl.
Pour the butternut cream into each bread bowl.
Place a generous spoonful of Boursin® whipped cream (you can also use a pastry bag).
Finely slice the mushrooms, place them around the whipped cream, finely slice the chives and sprinkle on the cream or the mushrooms.
Add one grind from the pepper mill and a touch of toasted sesame oil for a savoury twist to your butternut soup.
Place the bread bun tops next to the bread bowls (and place a Boursin® Puck on the table so that your guest can enjoy a nice Boursin® toast).
You can substitute the spoonful of fresh cream in the butternut squash soup with a spoonful of Boursin®!
Why not offer your guests a nice cheese board with a nice cheese board with Boursin® and a green salad to complete the dinner and finish the bread bowls to avoid wasting food.