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Christmas Dinner – Vegan Wintry Squash and Apple Soup with Cranberry Sauce

Kcal

300

Fat

14g

Carbs

32g

Protein

11g

Useful Information

Preparation Time –

5 mins

Cooking Time –

15 min

Difficulty –

Easy

Portions –

2

Ingredients

  • 4 2 tbsp olive oil
  • 1 shallot or red onion
  • A medium winter squash
    (about 2 lbs)
  • A baking apple
  • 250ml apple cider
  • 750ml good quality
    vegetable stock
  • 1 tbsp maple syrup
  • Salt and pepper to taste
  • Cranberry sauce

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    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.

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