Roasted Butternut Squash Soup with Cranberry Croutons
The perfect creamy soup for the cold season.
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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
- Salt
- pepper
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