This hearty soup uses the finest of seasonal vegetables and incorporates a Christmas all-time favourite, cranberry sauce. Make this soup ahead of time and freeze it. Serve it with a slice of sourdough bread and a dollop of cranberry sauce. Squash is rich in B Vitamins which give you energy. Apples and squash both contain large amounts of gut friendly fibre, making your gut happy. Cranberries are high in Vitamin C and iron, and they help protect your immune system. Ideal winter foods!
Method
- Chop the onion, add to a pan with the olive oil and allow to sweat over medium heat.
- Peel and deseed the squash, chop into large chunks. Peel and core the apple, cut into large chunks.
- Add squash and apple to the pan and stir until they begin to sweat.
- Now, stir in the apple cider and vegetable stock, increase the heat to bring everything to a boil.
- Stir well. Reduce the heat to a simmer and allow to gently boil until the squash is tender, about 15-20 minutes.
- Using a hand blender or larger blender, blend the soup until it has a smooth consistency.
- Season with salt and pepper. Serve with a spoonful of warm cranberry sauce.
Make your own simple cranberry sauce for this recipe: take 300g fresh or frozen cranberries, 50ml apple cider, 50ml maple syrup and a pinch of salt. Put everything into a deep pan and bring to the boil. Reduce heat and gently simmer until the cranberries have popped. Mash coarsely using a potato masher. Serve warm with the soup.
