Farm Stand Soup Basics

Using fresh local ingredients is an easy way to elevate any dish while supporting our local farmers! Check out this Kale Chips Recipe using fresh local ingredients from the Local Food Farm Stand at the Fennell Campus!

Butternut Squash, Apple, Maple Soup

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, peeled
• 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
• 3 tbsp (45 mL) Ontario Maple Syrup
• 1/2 tsp (2 mL) ground nutmeg
• Pumpkin seeds

Instructions

1. In large pot, cook onions in butter over medium heat until softened, about 5 minutes. 
2. Add squash, apples, garlic, broth, 1 cup (250 mL) of water, thyme, salt and pepper. Increase heat to high, bring to boil. 
3. Reduce heat, cover and simmer for about 20 minutes or until squash is tender. Let cool slightly.
4. In batches, purée soup in blender until smooth. 
5. Return to pot and stir in maple syrup and nutmeg. 
6. Reheat soup until hot.
7.  Serve garnished with pumpkin seeds.

To find more fresh ingredients, visit the Farm Stand to purchase locally produced fruits, veggies and baked goods. Located on Fennell campus in the MSA Plaza (outside DBARC) every Wednesday from 12 pm to 5 pm until November!