Serves 4

A creamy, smooth soup packed with flavor

4 pounds butternut squash
3 tablespoons butter
1 large leek, white portion, finely chopped
1 large onion, finely chopped
salt, pepper, sugar
5 cups chicken broth
1/4 cup rice
3/4 cup heavy cream 4 slices of baguette bread
5 1/2 ounces Brise du Vigneron (from Fromagerie des Cantons) or a soft rind cheese like brie
1/2 teaspoon extra virgin olive oil

Peel squash, remove seeds, and dice coarsely.

In a saucepan, melt butter over medium heat and add leek and onion. Add a pinch of salt, pepper, and sugar. Cover and steam for a few minutes.

Add the squash and stock. Bring to a boil. Add rice, then cover and simmer for about 35 minutes.

Purée in a blender. Add the cream and season to taste with more salt and pepper. Lightly toast the bread in the oven. Remove, add a piece of cheese on top, drizzle with olive oil, and return to a very hot oven for a few seconds. Serve the soup topped with the cheese toasts.