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Butternut Squash and Ginger Soup

A sensational combination of fresh and contemporary flavours in a smooth warming soup, perfect for winter evenings.

Serves 4
Preparation time: around 40 minutes
Video Guide Available!

Ingredients:

• 1 large butternut squash
• 1 piece of ginger (about thumb size)
• 3 red chillis
• 1 brown onion
• 1 carrot
• 2 cloves garlic
• 100ml cream
• 400ml water

Directions:
Peel and slice the onion, de-seed the chillis and chop, peel the ginger and roughly chop.

Put in a saucepan on a medium heat and gently sweat. Peel the garlic, halve, remove root from middle, squash, put in pan.

Meanwhile, peel the squash, split the top half from the bottom, cut both in half.

Scoop out the seeds, then roughly slice the squash around half centimetre slices.

Peel and chop the carrot, and add to onions, along with the squash.

Keep cooking gently with a lid on the pan, stirring often, until the squash has turned to a mash consistency – about 20 minutes.

Add water and blend with a hand blender. Pass through a sieve, and then add the cream. Stir and season to taste.

Source: MealSavers Chef, Brett

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