Butternut and ginger soup
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 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
Method
- STEP 1Heat the olive oil in a large pot.
- STEP 2Add all the chopped vegetables. Stir-fry them until they start to brown.
- STEP 3Add the vegetable stock.
- STEP 4Simmer until all the vegetables are cooked and soft.
- STEP 5Blend.
- STEP 6Season as required.
