Our Favourite Soup Side: Fine Herb Toast

By: Carly Chagas
December 10, 2018

Jamie Kennedy, a Toronto-based Canadian chef, is known to be committed to supporting sustainable agriculture, local producers and traditional methods. A partnership with him is a no brainer for us as we share many of the same values. We are happy to announce that Jamie Kennedy is officially a chef brand ambassador for Canada’s Own! He has lead the recipes of many of our delicious soup blends including our Red Lentil Dal Soup, Vegan Green Lentil Soup, Vegetarian Split Pea Soup and Chicken Noodle Soup. He has shared one of his recipes with us for a Fine Herb Toast and we are happy to share it with you!

Our Butternut Squash Soup is a warmly spiced velvety puree. This recipe is a simple accompaniment offering salty herbal notes and crunchy counterpoint in texture.

Fine Herb Toast Recipe

  • 250 ml kosher salt
  • 1 teaspoon each of finely chopped carrot, celery thyme and parsleyMix all ingredients well in a food processor. Keep in the refrigerator up to one year.

Heat one pouch of Canada’s Own Butternut Squash Soup in a saucepan. While soup is warming, toast two slices of bread or a bagel and butter liberally while still warm. Sprinkle some fine herb mixture on each slice and enjoy with the soup!

We hope you enjoyed this recipe! We love knowing what local foods and recipes you’re whipping up. Be sure to follow us on FacebookTwitterInstagram and Pinterest, and tag us with your creations. You can also follow the conversation by following #eatlocal.