Autumn Harvest Soup with Candied Cranberries * Slim Pickin's Kitchen
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Autumn Harvest Soup with Candied Cranberries

Author Amber

Ingredients

For the Autumn Harvest Soup:

  • 1 medium butternut squash peeled, seeded, & cut into cubes (about 2-3lbs or 5 cups)
  • 2 medium Honeycrisp apples cored then chopped
  • 1 cup pumpkin puree
  • 1/2 small onion peeled & quartered
  • 4 cups chicken or veggie stock
  • 1 bay leaf
  • 1 cinnamon stick
  • 1/4 tsp freshly grated nutmeg
  • 1/2 tsp ground sage
  • freshly chopped parsley&/or sage & plain greek yogurt for garnish
  • crusty bread for dipping

For the Candied Cranberries:

Instructions

For the Candied Cranberries:

  • The night before you make the soup, combine water and sugar in a small saucepan over medium heat and bring to a simmer. Remove from the heat and stir constantly until the sugar dissolves.
  • Let cool for 5 minutes. NOTE: DON'T RUSH THIS OR THE BERRIES WILL BURST IF THE SYRUP IS TOO HOT!
  • Once cooled, pour the sugar syrup over the cranberries, transfer to an air tight container and refrigerate overnight.
  • To serve: Add the cane sugar to medium bowl or casserole dish and line a small baking sheet with parchment paper. Set aside.
  • Pour the cranberries into a colander and allow the syrup to drain very well. NOTE: DO NOT RINSE!
  • Using a slotted spoon, scoop the cranberries into the cane sugar and gently stir until the cranberries are well coated. Transfer the candied cranberries to the prepared baking sheet and allow to sit for 5 minutes to set.
  • Serve with the Autumn Harvest soup and keep any leftovers in a sealed container for up to 3 days.

For the Autumn Harvest Soup:

  • Add all ingredients, except the garnishes, to a slow cooker and cook on low for 6 hours.
  • Remove the cinnamon stick and bay leaf.
  • Allow to cool for a few minutes then, working in batches, add a couple of ladles full of the soup to a blender or food processor and blend until smooth. Continue until the whole batch has been blended.
  • Serve with a dollop of greek yogurt, chopped fresh parsley or sage, a few candied cranberries, and a hunk of crusty bread.
  • Enjoy!