Butternut squash and ginger soup

Smooth and creamy soup with a kick of ginger.

Information

Type

main

Total time

2 hours

Ingredients

• butter
• 1 butternut squash
• 1 medium onion
• 1 tbsp grated ginger
• cayenne pepper
• vegetable stock
• salt and pepper
• 50–100 ml cream

Instructions

1. Peel the butternut squash, remove seeds and cut the squash into small cubes.
2. Peel and cut up the onion.
3. Add butter, butternut squash and onion to the pot, cook on low heat until onions are translucent.
4. Add ginger and a pinch of cayenne pepper (to taste). Add enough stock to just cover the vegetables. Cover the pot and cook until the butternut squash is soft.
5. Add salt and pepper to taste. Blend the soup and stir in the cream.

Author

Ekaterina Gerasimova

Published

20th April 2011