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Ingredients
1 tbsp oil
½ butternut squash, peeled, de-seeded and very finely chopped
approx. ½ pint vegetable stock
2cm/¾in fresh ginger, peeled and diced
salt and freshly ground black pepper
Method
1. Heat the oil in a medium saucepan and sauté the squash for a few minutes, to colour.
2. Pour in the stock, and add the ginger and seasoning. Bring to the boil then reduce the heat and simmer gently for 10-15 minutes or until tender, adding extra stock if necessary.
3. Transfer the mixture to a food processor and blend until smooth.
4. Return the soup to the pan to warm through and serve.
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