Butternut Squash and Ginger Soup
Preparation 10 mins, Cooking 30 mins
Serves 4
Egg-Free, Gluten-Free, Suitable for Freezing, Wheat-Free

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 light vegetable stock
For the garnish
- 4 tbsp cream⁄creme fraiche/concentrated soya milk
- 3 chives cut
- Pinch of nutmeg
Method
- Saute the onion and garlic in the butter or oil for 5 minutes covered, without browning.
- 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.
- Add the stock, bring to the boil and simmer for 20 minutes or until the squash is tender. Puree the soup in a blender or processor.
- 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.
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