Butternut squash and ginger soup
This soup is packed with immune boosting ingredients to keep winter coughs and colds at bay. It’s perfect for cooking in big batches, that can be frozen and is delicious served with my brown bread.
Prep time: 10 minutes
Cook time: 45 minutes
Nutritional information: Protein – 5.2g
Fat – 8.5g Carbohydrates – 5.3g Calories – 152
1 medium onion, peeled and roughly chopped
750g butt nut squash, peeled and cut into cubes
1 carrot, peeled and roughly chopped
1 st k celery, roughly chopped
3 cloves garlic, crushed 2 tbsp. olive oil 1 tsp. ground ginger
700 ml chicken or vegetable stock
Pre heat the oven to 180 degrees.
Place the onion, butternut squash, carrot, celery and garlic in a large oven proof dish. Drizzle over 1 tbsp. of the olive oil, mix well and place in the oven for 25 minutes.
Remove from the oven and transfer to a saucepan together with the remaining olive oil and the ginger. Fry for 1-2 minutes, then pour over the stock. Bring to the boil and simmer for 10 minutes.
Remove from the heat and blend with a hand blender until you reached your desired consistency. Ladle into warm bowls and serve with some buttered brown bread on the side.