Red kuri squash soup with cheese toast

Peel the red kuri squash and the potatoes. Cut them into cubes of about 2 cm. Finely chop the onion.

Heat the oil in the saucepan over medium heat. Add the chopped onion and cook for 3 min without browning.

Add the squash and potato cubes to the saucepan. Stir well with the onion.

Add 500 ml of hot water, crumble in the vegetable bouillon cube and stir. Bring to a boil, then lower the heat. Let it simmer, covered, for 20 min.

Take the saucepan off the heat. Blend the soup until smooth. If it's too thick, add a little hot water.

Put the soup back over low heat. Add a pinch of salt and pepper. Taste and adjust if needed.

While the soup cooks, cut the bread into two thick slices. Toast them dry in the nonstick skillet over medium heat for 2 min per side.

Take the toasts off the heat. Spread half the grated cheese over each slice. Put them back over low heat for 1 min to melt the cheese.

Ladle the soup into two bowls. Set a cheesy toast next to each bowl.