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Ginger & Butternut Squash Soup

Ginger & Butternut Squash Soup

Servings: 4
Prep. Time: 15 minutes
Cook Time: 30 minutes

Ginger & Butternut Squash Soup is a delicious, warming, winter soup. Packed full of flavour, it’s quick and easy to make and is ideal to serve as a starter or as a light lunch.

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Ingredients:

  • 2 tbsp. olive oil
  • 1 red onion, peeled and finely diced
  • 10g ginger, peeled and finely chopped
  • 1 birds eye chilli
  • 1 garlic clove
  • 1 medium butternut squash, peeled and diced
  • 1 litre vegetable stock

To Serve:

  • Olive oil, to drizzle
  • Pumpkin oil, to drizzle
  • 60g pumpkin seeds, toasted
  • Watercress leaves

Directions:

  1. Heat the olive oil in a large saucepan, on a medium heat. Add the onion, ginger, chilli and garlic and gently sauté. Stir occasionally, until the onions become translucent.
  2. Add the butternut squash and vegetable stock. Bring to the boil, before reducing the temperature and simmer for 20 minutes, or until the butternut squash is tender.
  3. Remove the saucepan from the heat. Using the Cordless Pro Hand Blender, with the blending attachment, blend until smooth. Return the pan to the heat to warm through. Adjust the seasoning, if necessary.
  4. Serve into 4 bowls and drizzle each with a little olive and pumpkin oil, then top with pumpkin seeds and watercress leaves.