Roast Butternut Squash & Ginger Soup

This soup is simple but full of warm flavour. Serves four.



  • 2 tbls olive oil
  • Small butternut squash (about 600g) – peeled, deseeded and cut into 1.5cm cubes
  • Small onion, shopped
  • 2 garlic cloves, crush
  • 2cm of fresh finger, peeled and grated
  • 1 red chilli, deseeded and chopped
  • 1.5 litres vegetable stock
  • Chopped coriander and yoghurt or soured cream to serve

What to do:

  1. Coat the butternut squash in half the oil, put it in a roasting tin and cook in the oven at 200c for 30 minutes.
  2. While it roasts put the rest of the oil in a saucepan and gentle soften the onion, chilli, garlic and ginger.
  3. Once cooked add the cooked squash and stock to the onion mixture, bring to the boil and simmer for 5 minutes.
  4. Use a stick blender to blend the soup in to a nice creamy consistence.
  5. Serve with some fresh coriander and yoghurt or soured cream.

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