Butternut Squash and Ginger Soup

Ingredients

For the soup

• 1 medium onion, chopped
• 2 cloves garlic, crushed
• 15g butter
• 700g butternut squash, peeled and chopped
• 2 tsp grated ginger
• Pinch of nutmeg
• Pinch of salt and freshly ground black pepper
• 900ml vegetable stock

To garnish

• 4 tbsp crème fraiche
• 3 chives
• Pinch of nutmeg

Method

1. In a frying pan, warm the butter on a medium-low heat until just melted. Add the onion and sauté for 5 minutes covered, until translucent. Add the garlic and cook for 1 minute.
2. Add the butternut squash, ginger, nutmeg and a little salt. Cover and continue to cook for a further 10 minutes stirring occasionally to prevent browning.
3. Add the stock and bring to the boil. Turn the heat to medium-low and simmer for 20 minutes or until the squash is tender. Set aside to cool slightly.
4. Blend the soup with a hand blender or in a food processor.
5. Heat the soup on a medium heat when ready to serve.
6. Transfer to warm serving bowls and garnish with a swirl of crème fraiche, sprinkle with a little nutmeg and arrange a criss-cross of chives on the top.