Recipes | Creamy Potato Maple Butternut Squash Soup
Creamy Potato Maple Butternut Squash Soup
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.
Ingredients
Servings
- 5 Ontario Potatoes
- 1 Butternut Squash
- 2 Large Ontario Carrots
- 1 Ontario Yellow Onion
- 2 Cloves Garlic
- 5 Cups Vegetable Broth
- 4 Tbsp. Maple Syrup
- 2 Tbsp. Cinnamon
- 1 Tsp. Nutmeg
- 1 Tsp. Salt
- 1 Cup Cooking Cream
- To Garnish Salted Pumpkin Seeds
Instructions
Step 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.Step 2
Once cooked, add cream and use an immersion blender to puree the soup until smooth.Step 3
Top with teaspoon of cream and salted pumpkin seeds.