Ingredients
For the Soup:
1 medium to large butternut squash
4 cups vegetable stock
1 sprig fresh rosemary
½ inch piece of fresh ginger, grated
1 large red onion 1 medium sweet potato
½ cup apple cider vinegar
½ tsp cinnamon
1 piece fresh turmeric, grated or 1/2 tsp ground turmeric
3 cloves garlic Salt and pepper to taste
½ cup cream, for garnish
For the Cranberry Stuffing Croutons:
½ cup Patience Fruit & Co Whole & Soft dried cranberries
1 sprig rosemary, finely chopped
½ tsp fresh sage, finely chopped
4-5 slices day old bread, chopped into cubes
1 egg
¾ cup hot water or stock
1 tbsp butter
Salt and pepper to taste
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
4 cups vegetable stock
1 sprig fresh rosemary
½ inch piece of fresh ginger, grated
1 large red onion 1 medium sweet potato
½ cup apple cider vinegar
½ tsp cinnamon
1 piece fresh turmeric, grated or 1/2 tsp ground turmeric
3 cloves garlic Salt and pepper to taste
½ cup cream, for garnish
For the Cranberry Stuffing Croutons:
½ cup Patience Fruit & Co Whole & Soft dried cranberries
1 sprig rosemary, finely chopped
½ tsp fresh sage, finely chopped
4-5 slices day old bread, chopped into cubes
1 egg
¾ cup hot water or stock
1 tbsp butter
Salt and pepper to taste
Print ShareSteps
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Preheat the oven to 350°F (180°C).
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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.
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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.
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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.
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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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In this recipe
Whole Dried Cranberries, sweetened with apple juice
Our Whole Dried Cranberries offers you the juiciest, most tender cranberries possible. We dry them to the perfect point: just enough so they retain their softness and their incredible texture.
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