Butternut Squash and ginger soup
Ingredients
A large knob of butter
1 small leek, roughly chopped and washed
1 small onion, peeled and roughly chopped
30g Opies ginger, scraped and finely chopped 1tsp cumin seeds
1 small chilli, chopped
A few sprigs of thyme
1kg ripe yellow pumpkin or butternut squash, peeled, seeded and roughly chopped
1.5 litres vegetable stock (or a couple of good quality stock cubes dissolved in that amount of boiling water will do)
Salt and freshly ground black pepper
Preparation
1
Gently cook the leek, onion, ginger, cumin seeds, chilli and thyme in the butter in a large saucepan until soft.
2
Add the pumpkin and vegetable stock, bring to the boil, season with salt and pepper, then simmer for 20 minutes.
3
Blend in a liquidiser until smooth, then strain through a fine-meshed sieve.
4
Re-heat the soup and adjust the consistency with a little vegetable stock or water if necessary and re-season with salt and pepper.
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About
A true winter Warmer from Opies.
Added:
Wednesday, December 12, 2012 - 2:52am
