Roasted Butternut Squash Soup with Cranberry Croutons | Patience Fruit & Co

Ingredients

• 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
• 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