Prep time: 30 minutes
Cooking time: 40 minutes
4 to 6 portions
Gruyère and Honey Croutons
In a large stockpot, sauté the onion and garlic in olive oil over medium heat, until translucent. Sprinkle with cumin. Add the diced squash and continued cooking, covered, for 5 minutes. Add the stock, cover and cook for 20 minutes. Pour everything into a blender jar and process to a smooth and creamy consistency. Pour the preparation back into the stockpot and add the spinach. Adjust seasoning as needed. Keep warm.
Preheat the oven to 225° C (450° F).
In a small bowl, combine the mustard, honey, egg yolk, and Gruyère. Season generously with pepper. Evenly spread the mixture onto each slice of bread. Place each slice onto a baking sheet and cook in the oven for 8 minutes.
Serve the soup in 4 to 6 bowls, each garnished with a crouton.