Butternut Squash Soup Recipe
Butternut Squash & Ginger Soup
A fantastic combination of fresh and contemporary flavours perfect for winter evenings.
Ingredients
1 large butternut squash, peeled and chopped into cubes
30g root ginger, peeled and finely grated
1 small onion, chopped
1 small leek, chopped
Good knob of butter
500ml vegetable stock
Salt and freshly ground black pepper for seasoning
Method
1. Fry the onion, leek and ginger in the melted butter until soft. Add a little stock if required to stop the mixture sticking.
2. Take the cubes of butternut squash and add to the pan. Add the rest of the stock.
3. Bring the mixture to the boil and allow it to simmer for 20 minutes.
4. After 20 minutes remove the mixture and purée in a blender. If required pour through a sieve to remove any lumps.
5. Bring back to the pan and reheat, before serving in dishes with crusty bread.
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