Ingredients:
- 2 Ontario Onions, chopped
- 1 tbsp (15 mL) butter
- 1 large Ontario Butternut Squash, peeled and cubed (about 5 cups/1.25 L)
- 2 Ontario Apples, peeled, cored and cubed
- 2 cloves Ontario Garlic
- 4 cups (1 L) sodium-reduced chicken or vegetable broth
- 1 tsp (5 mL) chopped fresh Ontario Thyme Leaves
- 1 tsp (5 mL) salt
- 1/4 tsp (1 mL) pepper
- 2 tbsp (45 mL) Olive~Me & Co Maple Balsamic Vinegar
- 1/2 tsp (2 mL) ground nutmeg
- Pumpkin seeds (Pepitas) *see bottom for more ideas
Preparation:
- In a large pot, cook onions in butter over medium heat until softened, about 5 minutes. Add squash, apples, garlic, broth, 1 cup (250 mL) of water, thyme, salt and pepper; bring to boil. Reduce heat, cover and simmer for about 20 minutes or until squash is tender. Let cool slightly.
- In batches, purée soup in blender until smooth. Return to pot and stir in balsamic and nutmeg. Reheat soup until hot. Serve garnished with pumpkin seeds.
Ideas:
- try toasting your sunflower seeds (pepitas)! Place pepitas in a bowl and coat with a little Olive~Me & Co’s Roasted Garlic Olive oil, Salt, and cayenne pepper. Spread a single layer on a baking sheet and place in a 300 degree oven for about 10 to 15 minutes, turning a few times. Add on top of the soup while they’re still hot – or let them cool and snack on them later!
- drizzle a little Olive~Me & Co Roasted Garlic Olive Oil or Habanero Olive Oil onto the top of each soup bowl before serving
