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Member recipe

Butternut and ginger soup

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(4 ratings)

Member recipe by


Serves 4

A warming winter soup. If you don't want it too spicy, you could use less ginger and/or garlic.

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  • 1 tablespoon olive oil
  • 1 butternut squash, peeled, de-seeded and cut into 1" cubes
  • 1 onion, chopped
  • 4 cloves of garlic, crushed
  • 1 leek, cleaned and chopped
  • 2 thumb-sized pieces of ginger finely chopped
  • 1 litre of vegetable stock
  • salt and black pepper as required


    1. Heat the olive oil in a large pot.
    2. Add all the chopped vegetables. Stir-fry them until they start to brown.
    3. Add the vegetable stock.
    4. Simmer until all the vegetables are cooked and soft.
    5. Blend.
    6. Season as required.

Comments, questions and tips

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13th Jan, 2017
Delicious, will us again. Thank you
17th Aug, 2015
One of my favourite recipes for winter. Thanks for sharing.
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