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

PREPARATION:

1. Put the butternut squash on a baking tray, drizzle 2 tbsp olive oil over and season with salt and pepper.

2. Roast the squash until charred and soft, about 30 minutes. Scrape away the flesh and set aside.

3. In a large saucepan, fry the leeks, fresh ginger and thyme in 1 tbsp olive oil for about 5 minutes. Season to taste.

4. Pour in 700ml good chicken stock. Tip in the flesh of the roasted squash and bring to the boil.

5. Taste for seasoning and puree in a food processor.

PREP/COOK
INFORMATION:

Prep time: 10 minutes
Cook time: 45 minutes
Serves: 4

Source: Tesco

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DISH DETAIL KEY

Quick & Easy: 30 minutes or less

Healthy Recipe: low fat and/or calories

Kid-Friendly: extra nutrition and/or fun!

Low-Carb: low carbohydrates

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Butternut Squash Soup

Prepare this easy Butternut squash soup the night before and take it to work for a hearty lunch. 7 speedy soups

Dish Details:

INGREDIENTS:

PREPARATION:

PREP/COOKINFORMATION:

Prepare this easy Butternut squash soup the night before and take it to work for a hearty lunch.

7 speedy soups

PREP/COOK
INFORMATION: