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Member recipe

Cheeky Butternut Squash Soup

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Serves 4

A velvety soup with a fruity fringe, ideal for cold winter lunches or British summertime, with apricots and ginger

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  • Ingredients
  • 1 butternut squash, diced
  • 1 piece fresh root ginger, peeled and grated
  • 50g dried apricots, diced
  • 1 small onion, diced
  • 500ml vegetable stock
  • Knob of butter
  • 4 tablespoons of double cream (optional)


    1. Melt the butter in a saucepan, add the onions and ginger and cook gently for 5-10 minutes.
    2. Add the butternut squash, stock and apricots, and season lightly.
    3. Bring slowly to the boil and simmer for 25-30 minutes until the squash is tender.
    4. Allow to cool a little, then blend until smooth. Stir in the cream if used.

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