Butternut squash, carrot and ginger soup
- Butternut squash
- 4 carrots
- 1 onion
- Large hunk of ginger
- Vegetable stock
I made this the other day of lunch and it was so good I have to write it down.
Sweat diced squash, carrots, onion, garlic and ginger in butter (optional) and oil in a heavy pan until tender. Grind in some salt and pepper.
Add a little stock, enough to lubricate the vegetables then blitz with a hand whizzer or in a processor. You're looking for a very smooth, silky paste.
Add more hot stock to the blitzed vegetables. How much? It's up to you. The good thing about blitzing the veg before adding the main body of stock is you can make the soup as liquidy, or not, as you like. Warm through.
I added a drizzle of chilli oil to mine for a kick.
6th September 2017