Butternut Squash, Apricot and Ginger Soup
Simmer gently
Simmer gently
Ingredients
- 1 butternut squash, diced
- 1 piece fresh root ginger, peeled and grated
- 50g dried apricots, diced
- 1 small onion, diced
- 500ml vegetable stock
- Knob of butter
- 4 tablespoons of double cream (optional - yeah, right!)
A velvety soup with a fruity fringe, ideal for cold winter lunches or British summertime. Our local deli (Carnoustie Country Larder) sells soup bags with a recipe and ingredients, and this has been our favourite to date.
Instructions
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Melt the butter in a saucepan, add the onions and ginger and cook gently for 5-10 minutes.
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Add the butternut squash, stock and apricots, and season lightly.
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Bring slowly to the boil and simmer for 25-30 minutes until the squash is tender.
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Allow to cool a little, then blend until smooth. Stir in the cream if used.
Nice with a good crusty loaf, or some thing with a bit of flavour like a wheaten bread. Slaver bread with butter, and dip into soup.
Further Reading
 Dough Richard Bertinet |  Preserves: River Cottage Handbook No.2 Pam Corbin |  River Cottage Veg Every Day! Hugh Fearnley-Whittingstall |  Cakes: River Cottage Handbook No.8 Pam Corbin |  Odd Bits: How to Cook the Rest of the Animal Jennifer McLagan |
Comments
Judith
This is a most delicious soup. So smooth with a lovely sweet savoury taste. I added a little grated nutmeg. Umm
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Gordon White
Tuesday 29 January, 2013 at 1:18pm
Going to give this a try in the next couple of weeks providing i can print it off.