Roast Squash Soup With Cheesy Croutons - cooking recipe

Ingredients

2 1/4 lb winter squash, peeled, deseeded, chopped
3 cloves garlic, peeled
1 None onion, chopped
1 tbsp extra virgin olive oil
3 cups chicken stock
3/4 cup heavy cream
1 tbsp finely chopped fresh thyme
None None FOR THE CHEESE CROUTONS
1/4 cup extra virgin olive oil
1 tbsp whole-grain mustard
2 tsp finely chopped fresh thyme
1 None French baguette, thinly sliced
1/4 cup grated Parmesan cheese

Preparation

Preheat oven to 400\u00b0F.
Combine squash, garlic and onion in a large roasting pan. Drizzle with olive oil then roast for 30 mins, or until soft.
Blend or process roasted vegetables with stock until smooth. Transfer to a large saucepan and stir over medium heat until hot. Stir in cream and 1/2 the thyme. Season to taste.
Meanwhile, to make the cheese croutons, combine oil, mustard and thyme in a small bowl. Brush bread with oil mixture then arrange slices on a baking tray. Toast for 5 mins. Sprinkle with Parmesan and bake for 3 mins, or until crispy.
Distribute soup between serving bowls and sprinkle with remaining thyme. Serve with croutons.