
Prep time:
Cook time:
Serves: 4
(1 Vote)Ingredients
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1 medium onion peeled and diced
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570ml vegetable stock
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1 butternut squash peeled and cubed
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1 tbsp butter
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2 large sweet potatoes cubed
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1 piece of fresh root ginger grated (1 inch)
Method
- Melt the butter in a large pan, and cook the onion for a couple of minutes.
- Add the ginger and cook for a further minute.
- Add the squash, sweet potato and stock and let it simmer until the veg are soft.
- Blend until smooth, season with salt and pepper and serve.
Additional Information
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Soup
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Make Ahead
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Can Freeze
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squash
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Starter
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Main Course
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Vegetarian
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Nut Free
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Low fat
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Egg Free
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Dairy Free
Your comments
babyjamesblackberrycrumble 08/10/12 17:03
Bit of a pain cutting up the Butternut Squash but well worth it. Yummy yummy :)
GeorgeNCG 12/10/11 11:41
Hey! I'm George from the New Covent Garden Soup Co. and we're running a Soup of the Month competition that we'd love you to enter. (http://bit.ly/pr3bK1 ) I love the use of ginger and sweet potato here - immune system boosting loveliness in an epic soup!
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