Creamy pattypan soup (Print Version)

# Ingredients:

01 - 1 squash (pâtisson).
02 - 1 garlic clove, chopped up.
03 - 50 g hazelnut powder.
04 - A mix of 5 peppercorns.
05 - 2 shallots.
06 - 20 cl of half-thick cream.
07 - Salt.
08 - Pepper.
09 - 5–10 cl milk (adjust as preferred).

# Instructions:

01 - Boil a pot with plenty of water. Wash the squash well, pat it dry, and slice it into big sections. Scoop out the seeds.
02 - Drop the squash pieces into the boiling water. Cover the pot and let it cook for about 20 minutes.
03 - Check if it’s cooked through by poking it with a knife. Peel off the skin, then place the soft flesh into a blender.
04 - Throw in the cream, the finely chopped garlic and shallots, the hazelnut powder, and some milk. Add salt and pepper to taste.
05 - Serve it warm in bowls. Sprinkle a bit of the 5-pepper mix on top for decoration.

# Notes:

01 - The skin of the squash makes the hazelnut flavor stand out more but can leave some annoying little bits in the soup.
02 - If you want a less creamy texture, use some of the cooking water instead.

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