Butternut squash & ginger soup

foldersoup

squash-ginger-soup

The Vegetarian Society

Prep 15 mins
Cook 20 mins

Ingredients

1 medium onion, chopped
2 cloves garlic, crushed 15g butter or 1 tbsp vegetable oil
700g butternut squash, peeled and chopped
2 tsp freshly grated ginger root juice
900ml light vegetable stock
pinch of freshly grated nutmeg
salt and freshly ground pepper

to garnish:
4 tbsp cream or crème fraîche or concentrated soya milk
a few fresh chives
pinch of freshly grated nutmeg (optional)

Method

  1. Sauté 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. Purée the soup in a blender or processor.
  5. Reheat to serve, and garnish with a swirl of cream, crême fraîche or concentrated soya milk, sprinkle with a little nutmeg if preferred, and arrange a criss cross of chives on the top.

Related recipes