Gingered Butternut Squash Soup
Butternut squash is now in season, rich in antioxidant Vitamin C to support immune system and full of fibre for good digestion. It’s also a good source of B vitamins to boost those energy levels! If you don’t fancy the squash suggest swapping it for pumpkin.
2 butternut squash (about 3.5 lbs) peeled, halved, deseeded and cut into ½ inch pieces
1 cup onion, chopped
3 tblsp. Extra virgin olive oil
1 tblsp fresh ginger root peeled and grated
1 apple, peeled, cored and chopped
1 tsp fresh nutmeg grated
stock cube (or even better 4 tsp Marigold Reduced Salt Vegetable Bouillon powder – available in health food shops and some supermarkets)
freshly milled black pepper
- Put the squash into a large saucepan and put in enough water to cover.
- Bring to the boil.
- Reduce the heat and simmer, covered, stirring occasionally for 30 minutes or until the squash is tender.
- Drain the squash and reserve the liquid.
- Saute the onion in the oil gently until soft.
- Add the ginger, apple, nutmeg and squash and cook for one minute, stirring all the time.
- Add enough water to the reserved cooking liquid to make up 750ml
- Add the liquid and stock to the squash mixture and simmer for 30 minutes.
- Liquidise with a hand blender.
- Adjust seasoning, if necessary.
Tip for preparing the squash: remove the outer skin with a vegetable peeler. Use a sharp kitchen knife to then cut into ½ inch pieces. It’s really worth investing in a sharp knife and will make life so much easier!