Ginger & Butternut Squash Soup

Ginger & Butternut Squash Soup

Ingredients:

  • 1 Medium butternut squash, peeled, cored and diced
  • 10g Ginger, peeled and sliced
  • 1 Red onion, peeled and cut in quarters
  • 1 Garlic clove
  • 1 Bird eye chilli
  • 1 Litre vegetable stock
  • 130ml Olive oil
  • 80ml Pumpkin oil
  • 50g Pumpkin seeds, toasted
  • 1 Bunch baby watercress

Directions:

  1. Set the timer on the Soup Maker for 20 minutes and the heat setting to ‘SIMMER’.
  2. Pour in 50 ml olive oil and heat for around 1 minute.
  3. Add the onion, ginger, chilli and garlic, attach the lid and increase the heat to ‘SAUTE’ for 2 minutes. Stir frequently.
  4. Add the vegetable stock and increase the heat to ‘HIGH’, cooking for 2 minutes. Remove the lid, add the butternut squash and leave to cook for 15 minutes. Stir occasionally.
  5. Season with salt and pepper and blend on setting 2 for approx. 2 minutes or until you have reached your desired consistency.
  6. Serve into 4 bowls and drizzle each with the olive and pumpkin oil then top with pumpkin seeds and watercress.

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