Butternut Squash & Ginger Soup
- 1 (2 to 3 pound) butternut squash, seeded
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 1 tsp. crushed garlic
- 2tsp fresh ginger
- 6 cups chicken stock
- Salt and freshly ground black pepper
Roast squash in a pre-heated oven (425) and cook for 20min. Once the squash has cooked, it should be soft to the touch, let it cool
In large pot melt butter. Add onion, garlic, ginger and cook for about 8 minutes. Scoop out squash and add to the onion mixture.
Add stock and bring to a simmer for about 15 to 20 minutes. With a blender blitz the stock, Stir and season with nutmeg, salt, and pepper. Serve.