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Potato and Butternut Soup

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

Potato and Butternut Soup

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.
This entry was written on January 1st, 2001 and filed under Recipes.
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