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Squash Soup




Others ingredients

  • 1 small onion
  • 2 cloves of garlic
  • 2 squashes
  • 1 carrot
  • 50 cl of milk
  • 2 cubes of vegetable bouillon
  • 1 green apple


  1. 1

    Cut the apple in small pieces and marinate them in a bit of white truffle olive oil.

  2. 2

    Mince the onion and the garlic cloves and cut the squashes and the carrot in pieces.

  3. 3

    Fry the minced onion in two table spoons of Huile de Tous les Jours olive oil in a big pot on a medium fire until it becomes golden.

  4. 4

    Add the garlic and carrot pieces and proceed with the cooking for 2 minutes.

  5. 5

    You can now add the squash pieces and let it all simmer for 10 minutes. Stir occasionally.

  6. 6

    Add the milk, 50 cl of water and the cubes of vegetable bouillon. Let it all simmer 10 minutes.

  7. 7

    Mix your soup using a handheld blender and heat it again.

  8. 8

    Pour the soup in soup plates, decorate each portion with pieces of marinated apple, as well as a drizzle of white truffle olive oil and a drizzle of white balsamic vinegar with white truffle.