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
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 ShareSteps
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Preheat the oven to 180°C (350°F).
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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
Canneberges séchées bio sucrées au sucre de canne et entières
Ces délicieuses canneberges séchées entières et moelleuses à souhait feront la joie des amateurs de ce petit fruit. Délicatement infusées avec du sucre, elles conservent juste ce qu’il faut de l’amertume propre à la canneberge.
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