Diet: Dairy Free, Gluten Free, Nut Free, Paleo, Pescatarian, Soy Free, Vegan, Vegetarian
Serves: 3
Preparation Time: 5 minutes
Cooking Time: 1 hour
Total Time: 1 hour 5 minutes

Description

This soup offers more than just nourishment—it’s a cherished part of our autumn memories. Last year, we found ourselves returning time and again to a local café, drawn in by their homemade butternut squash and ginger soup. With its perfect blend of sweetness and spice, it was wholesome, comforting, and delightfully simple. We thought, ‘Why not try making this ourselves?’ So we did. Now, it’s a weekly staple for lunch during the colder months. With just three ingredients, this recipe embodies three essential qualities: Cost-effective. Anti-inflammatory. Nourishing.

Ingredients

• 500g butternut squash (peeled and chopped)
• 2 thumb-sized pieces of ginger (peeled)
• 1 pint vegetable stock

Method

1. Pre-heat the oven to 180 degrees celsius.
2. Arrange the butternut squash chunks on a baking tray.
3. Drizzle the butternut squash with olive oil, ensuring all sides are fully coated.
4. Place the tray of butternut squash in the oven for 1 hour, ensuring you turn each piece over using tongs after 30 minutes.
5. Once cooked, remove from the oven and place in a blender.
6. Grate in the ginger to ensure its blends in the soup finely. However, you can throw the chunks in whole if you're short on time.
7. Pour in the vegetable stock and blend the soup until smooth.
8. If the soup isn't hot enough, pour into a saucepan and heat accordingly. Serve by pouring equally into each bowl.