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Butternut Squash, Honey And Ginger Soup
Ingredients
- 300 gm Peeled and minced butternut squash flesh
- 2 lrg Nodules broken off a hand of fresh ginger
- 1 sm Onion
- 1 stk celery
- 35 gm Unsalted butter
- 1 x Fat garlic clove
- 2 Tbsp. Wild flower honey
- 850 ml Water
- 150 ml Double cream Salt and freshly grnd black pepper
- 1 Tbsp. Minced fresh chives to garnish
Directions
- Peel and roughly chop all the vegetables, including the ginger. Heat butter in a large pan, add in the vegetables and fry gently till soft.
- Add in garlic. Add in water, honey and seasoning. Bring to the boil and simmer gently till vegetables are soft.
- liquidize soup. Rinse pan and return soup to it, passing it through a medium sieve.
- Reserve 1tbsp cream. Add in the rest to soup and heat. Check seasoning and adjust.
- Serve in soup bowls swirling the reserve cream with tip of a knife.
- Garnish with minced chives.
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