Butternut Squash Soup – Adventures in Everyday Cooking

Ingredients

• 2½ cups (625 mL) water
• 2 tbsp (30 mL) brown sugar
• 1 tsp (5 mL) salt
• ¼ tsp (1 mL) ground cinnamon
• ¼ tsp (1 mL) ground ginger
• 3 cups (750 mL) butternut squash, peeled and cut into chunks
• 2 medium carrots, peeled and cut into chunks (about 1 cup/250 mL)
• ½ medium onion, peeled and cut into chunks (about ½ cup/125 mL)
• 2 garlic cloves, peeled
• ¼ cup (60 mL) dried apple, diced
• ½ cup (125 mL) heavy cream
• 1 tbsp (15 mL) canola oil
• ½ cup (125 mL) rolled oats
• ½ tsp (2 mL) ground ginger
• 1 tbsp (15 mL) honey
• 1 tbsp (15 mL) brown sugar
• ¼ cup (60 mL) pumpkin seeds (pepitas)