Roasted Butternut Squash Soup with Cranberry Croutons

Ingredients

For the Soup

1 medium to large butternut squash

1 L (4 cups) vegetable stock

1 sprig fresh rosemary

1.25 cm (½ inch) piece of fresh ginger, grated

1 large red onion 1 medium sweet potato

125 ml (½ cup) apple cider vinegar

2.5 ml (½ tsp) cinnamon

1 piece fresh turmeric, grated or 2.5 ml (1/2 tsp) ground turmeric

3 cloves garlic Salt and pepper to taste

125 ml (½ cup) cream, for garnish

 

For the Cranberry Stuffing Croutons

125 ml (½ cup) Patience Fruit & Co fresh or dried cranberries

1 sprig rosemary, finely chopped

2.5 ml (½ tsp) fresh sage, finely chopped

4-5 slices day old bread, chopped into cubes

1 egg

180 ml (¾ cup) hot water or stock

30 ml (1 tbsp) butter

Salt and pepper to taste

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Preparation time 20 min
Cooking time 50-60 min Portions 6

The perfect creamy soup for the cold season.

Ingredients

For the Soup

1 medium to large butternut squash

1 L (4 cups) vegetable stock

1 sprig fresh rosemary

1.25 cm (½ inch) piece of fresh ginger, grated

1 large red onion 1 medium sweet potato

125 ml (½ cup) apple cider vinegar

2.5 ml (½ tsp) cinnamon

1 piece fresh turmeric, grated or 2.5 ml (1/2 tsp) ground turmeric

3 cloves garlic Salt and pepper to taste

125 ml (½ cup) cream, for garnish

 

For the Cranberry Stuffing Croutons

125 ml (½ cup) Patience Fruit & Co fresh or dried cranberries

1 sprig rosemary, finely chopped

2.5 ml (½ tsp) fresh sage, finely chopped

4-5 slices day old bread, chopped into cubes

1 egg

180 ml (¾ cup) hot water or stock

30 ml (1 tbsp) butter

Salt and pepper to taste

Print

Steps

  1. Preheat the oven to 180°C (350°F).

  2. Cut butternut squash in half length-wise and scrape out seeds. Slice onion and sweet potato in half and place on a lined baking tray along with the butternut squash, cutside down with a rosemary sprig and garlic cloves underneath. Bake for 30-40 minutes or until soft.

  3. For the stuffing, combine all ingredients into a bowl and mash together with your hands. Place on a lined baking sheet and spread out. Cook along with the squash for 15-20 minutes until crispy on the outside but still slightly soft on the inside. Break or cut up into pieces.

  4. Peel off the skin from the squash, chop up onion and sweet potato into large chunks, then place in a blender along with the remaining ingredients and blend until smooth. Add to a pot to heat up. Adjust seasoning.

  5. Serve with a swirl of cream and the stuffing croutons.

Thanks to our collaborator

Butterflyfood

Ashley Colbourne is a self-taught food photographer and cook based out of Toronto. She writes about her passion for anything delicious on her blog, Butterflyfood.

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