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Soup of the Day: Ginger & Butternut Squash Recipe

May 2, 2007 By Delia

squash-ginger-soup-recipe-5-2-07.jpg

Nothing says springtime like a fresh veggie soup & this Ginger & Butternut Squash Recipe is certainly no exception.

With a mild mix of ginger & butternut squash, this soup recipe is sure to please your picky eaters as well.  Enjoy!

Ingredients:

  • 1 medium onion, peeled and chopped
  • 2 cloves garlic, crushed
  • 1 tbsp vegetable oil
  • 1½ lb butternut squash, peeled and chopped
  • 2 tsp freshly grated ginger root juice
  • a pinch freshly grated nutmeg
  • to taste salt and freshly ground black pepper
  • 1½ pts light vegetable stock

For Garnish:

  • 4 tbsp concentrated soy milk
  • a few fresh chives
  • a pinch freshly grated nutmeg (optional)

What’s Next:

Saute the onion and garlic in oil for 5 minutes covered, without browning. 

 Add the butternut squash, ginger juice, nutmeg and a little seasoning. Cover and continue to cook for a further 10 minutes stirring occasionally to prevent browning.

Add the stock, bring to the boil and simmer for 20 minutes or until the squash is tender. 

Puree the soup in a blender or processor.

Reheat to serve and garnish with a swirl of  soya milk & sprinkle with nutmeg & chives.

Eat well & Laugh often!

Filed Under: Soup Recipe

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