One of our winter staples, this soup is quick and simple, nutritious and wholesome and tastes divine.
2 tbsp olive oil
1 onion, sliced
1 clove garlic, crushed
675 g butternut squash, seeds removed and cubed
1 to 2 inches of fresh ginger
600 ml vegetable stock (or chicken stock)
100 ml orange juice
salt and black pepper
1. Heat the oil in a large saucepan. Add the onions and garlic to the pan and fry until softened.
2. Add the butternut squash and add the ginger. Cook for a further 5 minutes, stirring from time to time.
3. Add the stock and orange juice and simmer for about 30 minutes until the squash is tender.
4. Leave the soup to cool slightly, before puréeing with a hand blender until smooth. Season to taste, reheat if necessary and serve. One can add a little cream if needed.
We have had this made with both vegetable stock and chicken stock and both were equally delicious.