Serve this flavour-packed soup with a piece of Walnut-Gruyère Toast on top!

For six servings you’ll need

• 2 Tbsp butter
• 1 c finely chopped onions
• 3 c diced, peeled potatoes
• 3 c diced, peeled butternut squash
• 4 c chicken stock
• 1 c finely shredded spinach
• 1/4 c finely sliced green onions
• 3/4 tsp cider vinegar
• 3/4 tsp salt
• 1/8 tsp pepper

Preparation

• In large saucepan melt butter over low heat.
• Drop in onions and cover for 5 minutes.
• Stir in potatoes and squash.
• Pour in stock, bring to boil.
• Reduce heat and cover to simmer for 30 minutes (while soup is cooking, tackle the garnish toast!).
• Remove from heat.
• Mash vegetables lightly to thicken soup but do not purée.
• Stir in spinach, green onions, vinegar, salt and pepper.
• Ladle soup into bowls, float 1 toast on each bowl.

Walnut-Gruyère Toast

• 6 slices Italian or French bread
• 2 c grated Gruyère cheese
• 1/3 c freshly grated Parmesan cheese
• 1/4 c finely chopped walnuts

• Broil bread on one side until toasted. Remove from oven, turn and sprinkle with Gruyère, Parmesan and chopped walnuts. Broil until cheese is bubbly and nuts are toasted.

Tips

• To top off the presentation, put a half walnut on top of each toast before serving.