Saturday, 15 September 2012
Butternut squash and ginger soup (2 colours)
Butternut squash - 1 large, cut in half and seeds removed
Olive oil for brushing
Butter - 50 g
Carrots - 3, peeled and chopped
Celery - 3 sticks, sliced
Onions - 2, chopped
Ginger root - 2.5 inches, peeled and grated
Vegetable stock - 1litre
1) Place the squash halves, cut-side up, on a baking tray and brush with the olive oil. Roast at 190°C for 1 hour to 90 minutes until soft. Leave to cool for a few minutes and then scoop out the flesh and discard the skin. Mash the flesh.
2) Meanwhile heat the butter in a large pan. When melted, add the carrots, celery, onions and ginger. Cook on low with the lid on for 45 minutes, stirring occasionally.
3) Add the squash and stock to the pan and stir well. Cook for another 15 minutes and then blend, in batches if necessary. Serves 4-6.