1 Butternut Squash (medium), peeled, seeded, and cubed
1 Onion, diced
2 Tablespoons extra virgin olive oil
1-inch piece of fresh ginger, minced
1 clove garlic, minced
Fresh Filtered Water
In a medium saucepan, add olive oil and onion and sauté until soft. Add ginger and garlic and mix. Add butternut squash and just enough water to the pot to cover squash. Cover and bring to a boil. Turn heat down and simmer for about 30 minutes, or until butternut squash is soft. Add mixture to blender or use an immersion blender to blend soup until smooth.
Hi good receipe have tried it with sweetcorn liquidised and a few whole kernals for texture.
The sweet corn adds a little sweetness, good site thanks.
My favourite soup!
Paul (2eden.blogspot.com)