Ingredients Jump to Instructions ↓

  1. 1 medium onion, peeled and chopped

  2. 2 cloves garlic, crushed

  3. 1 tbsp vegetable oil

  4. 1 1/2 lb butternut squash, peeled and chopped

  5. 2 tsp freshly grated ginger root juice

  6. to taste salt and freshly ground black pepper

  7. 1 1/2 pts light vegetable stock

  8. For Garnish:

  9. 4 tbsp concentrated soy milk

  10. a few fresh chives

  11. a pinch freshly grated nutmeg

  12. What's Next:

  13. Saute the onion and garlic in oil for 5 minutes covered, without browning. 

  14. 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.

  15. Add the stock, bring to the boil and simmer for 20 minutes or until the squash is tender. 

  16. Puree the soup in a blender or processor.

  17. Reheat to serve and garnish with a swirl of soya milk & sprinkle with nutmeg & chives.

  18. Eat well & Laugh often! Tweet

Instructions Jump to Ingredients ↑

  1. Nothing says springtime like a fresh veggie soup & this Ginger & Butternut Squash Recipe


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