Butternut Squash, Apricot and Ginger Soup
- 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.
Melt the butter in a saucepan, add the onions and ginger and cook gently for 5-10 minutes.
Add the butternut squash, stock and apricots, and season lightly.
Bring slowly to the boil and simmer for 25-30 minutes until the squash is tender.
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.
Preserves: River Cottage Handbook No.2 Pam Corbin
New Covent Garden Book of Soup and Beyond: Soups, Beans and Other Things New Covent Garden Soup Company
River Cottage Veg Every Day! Hugh Fearnley-Whittingstall
Fat: An Appreciation of a Misunderstood Ingredient with Recipes Jennifer McLagan
Bread Matters: Why and How to Make Your Own Andrew Whitley