Judging by the sky outside today, it’s definitely a soup for lunch day! Which means that today is the perfect day to share my super warming butternut squash and ginger soup recipe!
One of my all-time most popular posts is my recipe for spicy butternut squash and sweet potato soup – especially at this time of year!
It’s my favourite soup recipe most of the year round (I’m all about Pea and Mint in the Summer) but I made a big batch if it last weekend which I had over a few days for lunches. I fancied a bit of a change this week so when I spotted some reduced price ginger root in the shop, I decided I’d make some butternut squash and ginger soup which is something someone suggested to me a while ago.
This recipe is the version that I make in my soupmaker but you can just as easily make this in a stockpot and blend together at the end.
Butternut Squash and Ginger Soup
400-500g butternut squash, peeled and cubed
1 onion, finely chopped
A 2.5/3 cm piece of ginger root, grated
1 litre of stock (I like vegetable bouillon)
1 teaspoon cumin
Optional – a knob of garlic butter
- As this is made in a soupmaker all you need to do is add your butternut squash, onion, ginger and cumin to the soupmaker.
- Season well.
- Top up with your stock and switch in on to the smooth soup setting.
- Once it’s ready, I like to stir through some garlic butter to give it a bit of a creamy taste.
- I like to grind some black pepper on top and serve it with some crusty bread.
This really is a gorgeous soup with just a little but of a difference!
Also, I should point out that the photos aren’t that great because I made this at tea time on a grey day so I had no light and three other people crowding around the table eating their soup and crusty bread!
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