Preparation: For your stock either have a bouillon cube or make a quick stock using leftover chicken, adding an onion, garlic, thyme, a bay leave and salt in warm water.
Mince your shallot and put in a pan with olive oil (2 tsp) on low-medium fire. The shallot should remain translucent and not brown.
After 5 minutes add the diced butternut, salt, pepper and stir for another 10 minutes then add your stock and cover the pan.
Cook 15 minutes, mix and keep warm.
After rehydrating the mushrooms in some milk, brown them in a pan (medium fire) with olive oil and after 5 minutes add the cream, salt and pepper.
Stir for 5 more minutes, mix and keep warm. In a soup plate, pour 3 ladles of the squash mix and using a pastry bag decorate with the mushroom cream.
Sprinkle chopped hazelnuts on top.