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Vegetarian Butternut Squash And Ginger Soup Recipe

A great starter for Christmas dinner! This butternut squash soup becomes festive when complemented with the flavours of ginger and nutmeg. Asian inspired, it's a warming winter favourite. For the perfect finish, decorate with swirl of cream and some herbs.

Customer Rating:
5.0

(2 votes)

1 Customer Review(s)

Posted by: Rhona
On: 27/11/2008

Cuisine

Asian

Time

30 - 60 mins

Skill Level

Confident

Serves

Courses etc.

Christmas Recipes
Nibbles and Snacks
Recipes for kids
Starters

You will need

Ingredient	Add
1 medium onion, peeled and chopped		More products
2 cloves garlic, crushed		More products
15g (½oz) butter OR	Available only in our Broughton Street shop	More products
1 tbsp vegetable oil	Awaiting stock	More products
700g (1½lb) butternut squash, peeled and chopped		More products
2 tsp freshly grated ginger root juice		More products
900ml (1½ pints) light vegetable stock	Awaiting stock	More products
pinch of freshly grated nutmeg		More products
salt AND		More products
pepper		More products
To garnish
4 tbsp cream OR	Awaiting stock	More products
4 tbsp creme fraiche	Available only in our Tollcross shop	More products
a few fresh chives	Awaiting stock	More products
pinch of freshly grated nutmeg (optional)		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Sauté the onion and garlic in the butter or oil for 5 minutes covere. Do not allow to brown.
Add the butternut squash, ginger juice, nutmeg and a little seasoning.
Keep covered and cook for a further 10 minutes stirring occasionally.
Add the stock, bring to the boil and simmer for 20 minutes until the squash is tender.
Purée the soup in a blender or processor.
Serve warm, reheating if necessary.
To serve, add swirl of cream, crême fraîche or concentrated soya milk as preferred and top with a little nutmeg (optional).
Finally top with chives or perhaps some chopped basil or herb of your choice.

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Customer comments

Added By	Comment
Mildred	I love butternut squash and have often combined it with onion to make a great winter soup. It had never occurred to me to add ginger until I saw this recipe, now I would not make it without!