Squash soup, herbs oil, crostini with melted cheese
Salted
A rich squash soup served with a herby oil.
You can vary the type of squash used depending on your preference.
Ingredients
Recipe for 12 tapasSquash soup, herbs oil, crostini with melted cheese
Herbs oil
Garnishes

Preparation time: 45 min
Preheat your Oven at 400 °F
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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.
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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.
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Oil
Mix the oil with fresh herbs and season with a pinch of salt
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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
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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.