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Goodness in a bowl for brunch with friends

  • Prep time
    30 minutes
  • Cooking time
    40 minutes
  • 4 to 6 portions

Ingredients

Soup

  • 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

Preparation

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.

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