Acorn Squash and Cranberry Soup – La Classe de Cuisine

Ingredients

• 1 Tbsp or 15 ml olive oil
• 2/3 cup or 60 g minced leek + 25 g and 60 g diced celery
• 4 cups or 1 liter of chicken stock
• 2 cups or 300 g minced acorn squash
• 2 x 1 cup or 2 x 100 g fresh cranberries
• 1 1/2 tsp or 8 g fresh ginger
• 1 cup or 250 ml milk
• 1/2 teaspoon salt and freshly ground pepper
• 3 Tbsp or 45 ml maple syrup and 1/2 cup or 125 ml water