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Squash soup, herbs oil, crostini with melted cheese

Salted

A rich squash soup served with a herby oil.

Note

You can vary the type of squash used depending on your preference.

Ingredients

Recipe for 12 tapas

Squash soup, herbs oil, crostini with melted cheese

1.50 Lb

Butternut squash

1 Unit(s)

Onion

4 Clove(s)

Garlic

100 Ml

White wine

1 Liter(s)

Vegetable stock

5 Sprig(s)

Thyme

100 Ml

35% cooking cream

Herbs oil

150 Ml

Olive oil

10 Sprig(s)

Chives

5 Sprig(s)

Parsley

Garnishes

12 Dash(es)

Balsamique caramel

0.25 Unit(s)

Baguette

8 Tbsp

Swiss cheese

Preparation time: 45 min

Preheat your Oven at 400 °F

Preparation

Peel the squash and cut it into cubes. Peel and mince the onion.

Finely slice the chives. Mince the garlic.

Prepare the chicken stock.
Squash soup

In a sauce pot, heat the oil and sweat the onions on medium heat. Add the squash cubes and garlic. Cook for another 2-3 minutes. Deglaze with the white wine and reduce until there is no longer any liquid. Add the broth and thyme, cover and simmer for 20-30 minutes. Transfer to a blender and blend until smooth. Add the knobs of butter and season with salt and pepper to taste.
Oil

Mix the oil with fresh herbs and season with a pinch of salt
Plating

In a warm bowl, pour the soup into the bottom and garnish with a spoon of oil. Sprinkle with fresh chives a dash of balsamic reduction and serve with 1 or 2 cheese crostini
Cheese crostini

Slice the baguette and spread on a baking tray. Spray with a dash of olive oil and season with salt and pepper.

Bake in the oven for 4 min. Remove. Add a spoon of cheese on each crostini. Re bake for 2 minutes. Take out and serve.