1 tbsp. of olive oil
1 tbsp. of butter
1 chopped onion
2 of garlic cloves, roughly chopped
4 cups of butternut squash; cut in cubes
4 cups of vegetable broth
2 cans of white beans (540 mL), drained and rinsed
1 tbsp. of freshly chopped thyme.
1 pinch of ground chili pepper
Salt to taste
Garnish with chopped parsley (optional)
4 to 5 slices of Campagnolo Sesame Oat loaf from St-Méthode
Butter to spread
Cheddar cheese, grated
Freshly chopped thyme
In a large saucepan, melt the butter in olive oil at medium heat, and then cook down the onions until brown. Add garlic and cubes of squash for about 5 minutes, whilst constantly stirring with a wooden spoon. Add the vegetable broth, white beans, thyme, salt and ground chili pepper. Bring soup to a boil, and then let simmer at medium heat for 30 minutes, or until the squash is tender when pierced with a fork.
In a blender, reduce ¾ of the soup to a smooth purée, then add it back into the saucepan with the rest of the soup. Season to taste.
Preheat oven to 450F
Butter one side of the Campagnolo Sesame Oat loaf bread slices and garnish with thyme, ground pepper and lots of cheese. Bake until cheese has melted and turned golden brown.
Garnish each soup with Cheesy “Campagnolo Sesame Oat loaf” croutons, and serve!