Butternut Squash And Ginger Soup

Butternut Squash And Ginger Soup

Can be Vegan* and Gluten Free

Serves 4

Ingredients:

1 medium onion, peeled and chopped
2 cloves garlic, crushed
15g/½ oz butter or 15ml/1 tbsp vegetable oil*
700g/1½lb butternut squash, peeled and chopped
10 ml/2tsp freshly grated ginger root juice
a pinch freshly grated nutmeg
to taste salt and freshly ground black pepper
900ml/1½ pts light vegetable stock

To garnish:

20ml/4tbsp cream/creme fraiche/concentrated soya milk*
a few fresh chives
a pinch freshly grated nutmeg (optional)

Method:

1. Saute the onion and garlic in the butter or oil for 5 minutes covered, without browning.
2. Add the butternut squash, ginger juice, nutmeg and a little seasoning. Cover and continue to cook for a further 10 minutes stirring occasionally to prevent browning.
3. Add the stock, bring to the boil and simmer for 20 minutes or until the squash is tender.
4. Puree the soup in a blender or processor.
5. Reheat to serve and garnish with a swirl of cream, creme fraiche or concentrated soya milk*, sprinkle with a little nutmeg if liked and arrange a criss-cross of chives on the top.

next page - Saffron, Potato & Parsnip Mash

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