Soup – 2 tablespoons olive oil – 1 tablespoon (14 g) unsalted butter – 1 medium onion, chopped – 1 tablespoon tomato paste – 1/2 teaspoon smoked paprika, or to taste – 1/2 teaspoon dried thyme – 4 pounds (1800 g) butternut squash, peeled, seeded and cubed – 2 garlic cloves, grated – 4 cups (960 ml) vegetable stock – 1 teaspoon salt, or to taste – 1 tablespoon maple syrup, or to taste Gruyere crouton – 1 baguette, or 4-6 big slices of crusty bread – 2 teaspoons olive oil – 6 oz (170 g) Gruyere cheese, finely grated Serve with – 4 tablespoons sour cream – 1 bunch flat-leaf parsley, chopped