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Butternut squash and ginger soup

Servings: 4
Author: Alison


  • 1 butternut squash
  • 2 carrots
  • 1 onion
  • 2 cloves garlic
  • 1 tsp grated ginger
  • pints 0.8 litres chicken or vegetable stock


  • Peel and chop the butternut squash and remove the seeds.
  • Peel and chop the onions, garlic and carrots.
  • Add a little oil into a pan and add the garlic and onion.
  • Fry gently until soft
  • Add the carrots and butternut squash and the stock
  • Add the ginger
  • Simmer until the carrots and squash are soft.
  • Place in a food processor and process until smooth