1/2 butternut squash, seeded, peeled & chopped
2 medium carrot, peeled & chopped
2 garlic cloves, minced
1 medium onion, chopped
1 sweet potato, peeled & chopped
1 apple, seeded & chopped
30 ml ginger root, minced
15 ml curry powder
125 ml fresh or frozen cranberries
1 L chicken broth
75 ml uncooked rice
– salt & pepper to taste –
In a large dutch oven; place all ingredients. Bring to a boil. Reduce heat and simmer until vegetables are soft. Carefully puree using a hand blender.