Butternut Squash | Ginger | Soup

Butternut Squash and Ginger Soup 

Butternut squash has a great flavour after being roasted and makes a fantastic soup. There is a list of ingredients in this recipe for the soup so carefully building the soup is needed. There are a number of cooking techniques including:

  • Knife Skills – [Peeling and Dicing The Butternut Squash]
  • Cooking Methods – [Roasting The Butternut]

Ingredients

  1. Butternut Squash [Top Half]
  2. Spanish Onion x 1
  3. Carrot x 1
  4. Celery x 1.5 Sticks
  5. Red Pepper x 1 Side
  6. Bay Leaf x 2
  7. Ginger x 1-inch piece
  8. Garlic x 2 Cloves
  9. Rosemary x 1 Sprig
  10. Honey x 3 Tablespoon
  11. Vegetable Stock x 600ml
  12. Double Cream x 3 Tablespoon
  13. Salt And Pepper

Method

Vegetable Preparation

  1. Firstly, cut the top half of the butternut squash off and peel the end. Hold the squash down firmly and cut it into slices first and then into chunky dice.
  2. Place the diced butternut onto a tray with some oil and into an oven preheated to 180 degrees Celsius. The butternut will take around 15 – 20 minutes to cook.
  3. Peel and cut the onion in half, prepare by rough dicing
  4. Carrot cut into small rough dice
  5. Celery cut into a small dice
  6. Red pepper cut one side off a whole pepper, cut it into strips and turn to rough dice
  7. Slice the garlic cloves
  8. Ginger peel and grate
  9. Pick the rosemary from the stalk. [This can be done by running your fingers down the stalk]
  10. Makeup 600ml of vegetable stock. [Use a vegetable stock cube or make fresh vegetable stock]

Cooking The Vegetables

  1. Firstly, get the butternut roasting in the oven
  2. In a heated pan add the onion, garlic and ginger and cook for a couple of minutes. Stir occasionally and cook with no colour on the ingredients.
  3. Add the celery and red pepper and cook for a few minutes.
  4. Now add in the bay leaf, rosemary and vegetable stock.
  5. Bring the soup to a boil and simmer, once the butternut has cooked to the pan
  6. Boil for 10 minutes in the honey
  7. Add in the cream and boil for a further 5 minutes.

Finishing The Butternut Squash And Ginger Soup

  • Once all the vegetables are cooked around 10 – 15 minutes, take the pan off the heat
  • Carefully blend or blitz the soup
  • Check the salt and pepper for your personal taste.

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