Squash soup, herbs oil, crostini with melted cheese


A rich squash soup served with a herby oil.


Recipe for 12 tapas

Squash soup, herbs oil, crostini with melted cheese

1.50 Lb
Butternut squash
1 Unit(s)
4 Clove(s)
100 Ml
White wine
1 Liter(s)
Vegetable stock
5 Sprig(s)
100 Ml
35% cooking cream

Herbs oil

150 Ml
Olive oil
10 Sprig(s)
5 Sprig(s)


12 Dash(es)
Balsamique caramel
0.25 Unit(s)
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.

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

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