Butternut squash and ginger soup

Free from:

Eggs

Gluten

Wheat

Serves 4.

Ingredients

For the Soup:

• 1 medium onion, peeled and chopped
• 2 cloves garlic, crushed
• 15g butter or 1 tbsp vegetable oil*
• 700g butternut squash, peeled and chopped
• 2 tsp freshly grated ginger root juice
• a pinch freshly grated nutmeg
• to taste salt and freshly ground black pepper
• 900ml light vegetable stock

To Garnish:

• 4 tbsp cream/creme fraiche/concentrated soya milk*
• a few fresh chives
• a pinch freshly grated nutmeg (optional)

Method

1. Saute the onion and garlic in the butter or oil for 5 minutes covered, without browning.
2. Add the butternut squash, ginger juice, nutmeg and a little seasoning. Cover and continue to cook for a further 10 minutes stirring occasionally to prevent browning.
3. Add the stock, bring to the boil and simmer for 20 minutes or until the squash is tender. Puree the soup in a blender or processor.
4. Reheat to serve and garnish with a swirl of cream, creme fraiche or concentrated soya milk*, sprinkle with a little nutmeg if liked and arrange a criss-cross of chives on the top.

Copyright © The Vegetarian Society 1997