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squash and ginger soup




Source of Recipe


From the kitchen of RUTH1969


List of Ingredients




spray oil

1 onion ( peeled and chopped)

1 carrot(peeled and chopped)

1 celery stick(chopped)

1"/2.5cm piece ginger( peeled and finely grated)

700g/1lb 8oz butternut squash( peeled, seeded and cut into chunks)

1.5 pts vegetable stock

fresh chives to garnish



Recipe



1/ Using the spray oil, gently cook the onion, carrot, celery and ginger for 5 mins until softened. ( if it gets too dry add a little of the stock)

2/ Stir in the squash, and add the stock, season with salt and freshly ground black pepper. Remove from heat and cool slightly.

3/Pour soup into food processor or blender and blend until smooth. Return to pan and heat through. Ladle into warm bowls. Garnish with chives.

Special Notes


This is even better with a few croutons, just remember to add the points.