Butternut squash and ginger soup

Soup season is upon us! I’m a big fan of using butternut squash – it makes a wonderfully smooth soup. Butternut squash and ginger soup is a lovely warming soup and it’s beautifully vibrant.

For 8-10 servings, you need:

2 butternut squashes
a large onion
at least a litre and a half of vegetable stock
1 inch cube of fresh ginger
4 cloves of garlic

Preheat the oven to 180°c.
Chop the squashes in half down the middle and lay on baking trays. Pop in the oven and bake until the knife passes easily through the flesh. Should take 40-60 mins.
Meanwhile, finely chop the onions and sweat them in a very large saucepan with a smidge of oil (or low fat cooking spray).
Crush and chop the garlic and add to the onions. Cook on low heat for 5 mins, then turn the heat off.
Finely chop or grate the ginger and set to one side.
When the squashes are cooked, leave them until they’re cool enough to handle.
Scoop out the flesh, being careful not to accidentally catch any of the skin (which is quite tough and bitter).
Add the flesh to the onions and pour over the stock. The veg should be completely covered by the stock.
Bring to the boil and then simmer for 20-30 mins.
Using a handheld stick blender, whizz up the soup until its smooth. If it’s very thick, add some boiling water. If it’s too thin, cook for a bit longer with the lid off so it reduces a bit. Season generously with salt and pepper and then taste.
Serve with crusty bread and butter!