Ginger and butternut soup
Member recipe

Ginger and butternut soup

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(1 ratings)

Member recipe by


Serves 1 - 10 Portions

Try this cheap, easy, healthy and filling seasonal soup for a slice of winter sunshine.

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  • BASE
  • 1 tbsp oil
  • 3 onions (chopped)
  • 1 garlic clove (crushed)
  • 2 tsp ginger (grated)
  • ADD
  • 1 medium sweet potato
  • 3 carrots
  • 3 parsnips
  • 1 small butternut squash (about 750g)
  • 3 tbsp sweetcorn (frozen is fine)
  • 1 chicken stock cube (or vegetable)
  • 2 bay leaves
  • 1/2 tsp orange zest
  • black pepper
  • yogurt
  • chilli flakes


    1. BASE: Fry onions and garlic in oil in a large saucepan. Add the ginger.
    2. ADD: Chop and add all the other ingredients, topping up the pan with water as you progress (probably about 3 to 5 pints in total). Boil for 15 minutes. Blend as much as you like.
    3. SEASON/DRESS: with black pepper, a swirl of natural yoghurt and chilli flakes, as wished.

Comments, questions and tips

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28th Nov, 2010
Have just made this truly delicious winter soup. Very quick, economical and healthy. Perfect for keeping a big batch in the fridge or freezer for lunches.
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