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Ginger-flavoured squash cream with Cendré de Lune crouton

4 to 6 portions


  • 15 ml (1 tbsp.) butter
  • 2 garlic cloves, chopped
  • 15 ml (1 tbsp.) ginger
  • 1 onion, chopped
  • 1 litre (4 cups) butternut squash, peeled and diced
  • 1 litre (4 cups) chicken stock
  • Salt and freshly ground pepper
  • 30 ml (2 tbsp.) fresh parsley, chopped
  • 8 to 12 slices of baguette
  • 120 g (4 oz.) ENDRÉ DE LUNE, sliced
  • 250 ml (1 cup) cream


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  • In a large saucepan, melt butter over medium heat and cook the garlic, ginger and onion for 5 minutes.
  • Add the diced squash and chicken stock. Season.
  • Bring to a boil, cover and cook for 15 to 20 minutes or until the diced squash is tender.
  • Using a blender, blend the soup with the cream until a smooth squash cream is obtained.
  • Return soup to the saucepan, add the parsley and adjust seasoning.
  • Preheat the oven to 450˚F (230˚C).
  • Place baguette slices on a baking sheet lined with parchment paper and bake on both sides.
  • Remove from oven, top immediately with CENDRÉ DE LUNE slices and let soften.
  • Serve on the soup.

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Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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