Squash Soup
Easy and wholesome, great for lunches and light dinners. Can be frozen and even served cold.
1 hour
Easy
Serves 4
Ingredients
- 1 whole butternut squash
- 2 garlic cloves (skin on)
- 1 large onion (peeled diced as small as you can)
- A thumb sized piece of ginger finely chopped (use a teaspoon to remove the skin)
- 1 or 2 small red chilis (seeds removed and finely chopped)
- 1 Litre chicken or vegetable stock
- 1 Lime
- Rapeseed oil
- Salt and pepper
- Coriander to garnish
How to make
Cut the squash in half and remove the seeds.
Drizzle with rapeseed oil, salt and pepper.
Add the garlic into the bowl of the squash.
Roast until soft, appox 30 mins.
Once cooked leave to cool for a few minutes and scoop out the flesh.
On a low heat sauté the onions, ginger and chilli for a few minutes.
Once a bit golden squeeze in the garlic being careful not to include the skin.
Sauté for another few minutes until a good golden colour is reached.
Add the stock and bring to the boil.
Season with salt and pepper.
Blend the squash and stock mix until smooth.
Serve with coriander and a wedge of lime.
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