
Contributed by the George Brown Cooking School INGREDIENTS-QTY. PERPORTION (metric)-SPECIFICATIONS Butter-45 g Apple, granny smith-1 pc-Peeled, chopped Onion-1 pc-Peeled, chopped Potatoes-200 g-Peeled, chopped Butternut squash-600 g-Peeled, seeded and chopped Carrot-200 g-Peeled, chopped Chicken stock-1.25 lt-White Maple syrup-30 ml 35% cream-250 ml Salt & white pepper powder-To taste METHOD: Heat a stock pot over medium to […]