Butternut Squash and ginger soup
By: Jessica Burrows
Published: Wednesday, December 12, 2012 - 2:52am

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.

About

A true winter Warmer from Opies.