Soup of the Day: Ginger & Butternut Squash Recipe

2 cloves garlic, crushed

1 tbsp vegetable oil

1 1/2 lb butternut squash, peeled and chopped

2 tsp freshly grated ginger root juice

to taste salt and freshly ground black pepper

1 1/2 pts light vegetable stock

For Garnish:

4 tbsp concentrated soy milk

a few fresh chives

a pinch freshly grated nutmeg

What's Next:

Saute the onion and garlic in 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 soya milk & sprinkle with nutmeg & chives.

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