Goodness in a bowl for brunch with friends
- Prep time
- Cooking time
- 4 to 6 portions
- 1 Spanish onion, chopped
- 3 garlic cloves, chopped
- 45 ml (3 tbsp.) olive oil
- 5 ml (1 tsp.) ground cumin
- 1 medium Butternut squash, peeled, hollowed out, and diced
- 2.25 L (9 cups) chicken (or vegetable) stock, unsalted
- 1 L (4 cups) baby spinach
- Ground salt and pepper to taste
Gruyère and Honey Croutons
- 4 to 6 slices of La Récolte de St-Méthode Sprouted Wheat Belgian Bread, toasted
- 15 ml (1 tbsp.) Dijon mustard
- 15 ml (1 tbsp.) honey
- 1 egg yolk
- 375 ml (1½ cups) Gruyère, grated
- Ground pepper
In a large stockpot, sauté the onion and garlic in olive oil over medium heat, until translucent. Sprinkle with cumin. Add the diced squash and continued cooking, covered, for 5 minutes. Add the stock, cover and cook for 20 minutes. Pour everything into a blender jar and process to a smooth and creamy consistency. Pour the preparation back into the stockpot and add the spinach. Adjust seasoning as needed. Keep warm.
Preheat the oven to 225° C (450° F).
In a small bowl, combine the mustard, honey, egg yolk, and Gruyère. Season generously with pepper. Evenly spread the mixture onto each slice of bread. Place each slice onto a baking sheet and cook in the oven for 8 minutes.
Serve the soup in 4 to 6 bowls, each garnished with a crouton.