Ontario Apple, Butternut Squash and Sweet Potato Soup

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Ingredients

• 2 cups (500 mL) diced butternut squash
• 2 cups (500 mL) diced sweet potato
• 1 cup (250 mL) chopped carrots
• 2 cups (500 mL) chopped onions
• 1 red pepper roughly chopped
• 4 Ontario apples
• 2 cloves garlic
• 1/2 tsp (2.5 mL) chipotle pepper
• 1/2 tsp (2.5 mL) nutmeg
• 2 – 900mL of vegetable stock
• 1 cup (250 mL) white wine
• 1 cup (250 mL) Salerno Mascarpone Cheese
• Season with salt and pepper

Instructions

1. Add all ingredients except cheese, salt and pepper to a pressure cooker. Seal the lid and place over med/high heat. Allow mixture to cook until the safety valve clicks ups and then reduce heat to low and continue cooking for 25 minutes.
2. Remove from heat and let cool for 5 minutes to release steam. Remove lid when safety valve has gone down. Puree soup and add mascarpone cheese and season with salt and pepper

Notes