But­ter­nut squash and ginger soup

Irish Examiner - Weekend - - Food -

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

Serves: 6-8

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.

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