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This simple soup combines your favourite fall veggies and enhances them with the most-loved spices of the season. Even better, it’s made in a slow cooker, which means you can set it and forget it while you get on with your day.

Creamy Potato Maple Butternut Squash Soup
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  • 5 EarthFresh Polar White Potatoes
  • 1 butternut squash
  • 2 large carrots
  • 1 yellow onion
  • 2 garlic cloves
  • 5 cups vegetable broth
  • 4 tbsp maple syrup
  • 2 tbsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp salt
  • 1 cup cooking cream
  • Salted pumpkin seeds, for garnish


  1. Peel and chop potatoes, squash, carrots and onion. Place into a slow cooker with garlic, vegetable broth, maple syrup, cinnamon, nutmeg and salt. Cover and cook on low for 7-8 hours or on high 4-5 hours.
  2. Once cooked, add cream and use an immersion blender to puree the soup until smooth.
  3. Top with teaspoon of cream and salted pumpkin seeds.

Thank you to our partner EarthFresh for generously sharing this recipe with us.

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