1 butternut squash (about 1kg)
2 garlic cloves
1 big potato
50cl veggie stock
1 pinch of nutmeg
Salt and pepper
1. Peel the potato and butternut. Cube them.
2. Peel and roughly chop the onion and garlic cloves.
3. Add potatoes, butternut, onion and garlic to a pot. Add veggie stock, pepper and nutmeg.
4. Simmer on medium for 30 minutes.
5. Blend the soup with a blender or immersion blender.
6. Add cubed comté and blend until smooth.
Taste and add salt if needed.