Potato and Butternut Soup
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.