The easiest light meals become my go too when waiting in-between meals but don’t want to spoil my appetite for the feast ahead.
This was the first time that I had made a butternut squash soup and a soup that was pureed as I normally prefer broths to the smooth creamy, however decided to try it. Although the sun was out there was a chill to the air, so I added the ginger for a warming taste to the finely cubed the squash and carrots. Whilst I allowed the ginger to marinade in vinaigrette made from apple cider vinegar and honey which quickened the process of softening the root and releasing more flavour.
Prep Time: 10 minutes Cooking time: 25 minutes Serves: 2
1 tablespoon of chopped ginger
1 tablespoon of apple cider vinegar (optional)
1 teaspoon of sugar or honey (optional)
1 tablespoon coconut oil
1 medium onion chopped
4 medium carrots finely cubed
400g Butternut squash cubed
Vegetable stock cube
600 ml water
- Dissolve the honey/sugar in the apple cider vinegar and in a small dish. Add the chopped ginger and set aside.
- Heat the oil in a pan with a sprinkle of salt, once the oil has heated, add the onions. Fry until translucent.
- Add the cubed carrots, butternut squash and Thai basil, cook for 5 minutes on medium heat.
- Stir in the ginger vinaigrette.
- Dissolve the vegetable stock cube in 400ml of the water before stirring to the vegetables. Lower the heat slightly and simmer for 15 minutes or until carrots are soft.
- Taste for seasoning, add more if necessary and simmer for another 5 minutes.
- Remove from the heat and add contents to a blender. Blend until smooth, then return to the pan with the remaining 200ml of water and cook for another 3 minutes.
- Serve hot
Serving Tip: Top with crispy fried onions (fry onion rings in salted vegetable margarine/butter until crispy) and serve with warm flat bread.