Butternut Squash Soup
recipe
Butternut Squash Soup
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Prepare this easy Butternut squash soup the night before and take it to work for a hearty lunch.
Ingredients
- 2 butternut squash, de-seeded and sliced into chunks(skin on)
- 3 tbsp olive oil
- 4 leeks, sliced
- 4cm piece fresh root ginger, grated
- 2 tbsp fresh thyme
- 1.4 litres chicken stock
- salt and pepper to taste
Serves:
4
Preparation:
10
Cook Time:
45
Total Time:
55min
Directions
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- Put the butternut squash on a baking tray, drizzle tbsp olive oil over and season with salt and pepper.
- Roast the squash until charred and soft, about minutes. Scrape away the flesh and set aside.
- In a large saucepan, fry the leeks, fresh ginger and thyme in tbsp olive oil for about minutes. Season to taste.
- Pour in l good chicken stock. Tip in the flesh of the roasted squash and bring to the boil.
- Taste for seasoning and puree in a food processor.
Source: Tesco
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