Butternut squash soup
By: Gary Rhodes From: Gary Rhodes' Local Food Heroes
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Butternut squash soup
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Butternut squash soup
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- Prep time:
- 10 mins
- Cook time:
- 40 mins
- Serves:
- 4
Ground ginger and orange juice adds a fragrant note to Gary Rhodes autumnal soup
Ingredients
- 2 tbsp Olive oil
- 1 Onion, sliced
- 1 clove Garlic, crushed
- 675g Butternut squash, seeds removed and cubed
- 1/2 tsp ground Ginger
- 600ml vegetable stock
- 100ml orange juice
- salt and black pepper
Method
1. Heat the oil in a large saucepan. Add the onions and garlic to the pan and fry until softened, but not coloured.2. Tip in the butternut squash and add the ginger. Cook for a further 5 minutes, stirring from time to time.
3. Add the stock and orange juice and simmer for about 30 minutes until the squash is tender.
4. Leave the soup to cool slightly, before puréeing with a hand blender until smooth. Season to taste, reheat if necessary and serve.
Made with produce from Butternut Deli - finalists of the Local Food Hero Awards 2007.
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Latest Comment
I have just made this soup. I did not add any extra ingredients , and it is absolutely delicious. Having said that I do think that the way DavidB has cooked it sounds like a good variation. I will be trying that next. !nexttime time
I tried this recipe today & found it simple, cheap, & yet quite delicious .
I added some fresh thyme & sprinkled parmisan cheese & fresh crushed black pepper over the dish.
The result was an intensely velvetly full flavoured lunch dish.
one i will repeat for my friends at family functions. 10 out of 10.......