In a large pot, add a drizzle of vegetable oil and cook the squash, apples, and onions on high for 8 to 10 minutes while stirring. Add the garlic, stir, then add the water, thyme, laurel leaves, and salted herbsCook on medium for 10 to 15 minutes, until the fruits and vegetables are tender. Remove from heat. Add the vinegar, maple syrup, and sambal.Pour into a blender and pulse until you get a smooth puree. Add salt and pepper to taste.While the soup cooks, add the cheese on the slices of bread and toast in the oven.Serve with the soup and croutons.Storage: the soup can be kept in the fridge for up to 7 days. It can be kept frozen for up to 3 months.Source: Cuisine Estudiantine

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4 cups squash thinly sliced 2 cups apples thinly sliced 2 yellow onions thinly sliced 3 garlic cloves chopped 1 tablespoon (15 ml) vegetable oil 3 cups water 2 sprigs fresh thyme 2 laurel leaves 1 tablespoon (15 ml) salted herbs 2 teaspoon (10 ml) cider vinegar 1 teaspoon (5 ml) maple syrup 1 teaspoon (5 ml) sambal oelek salt and pepper One baguettes sliced 370 g Irresistibles slice Swiss cheese