A classic, smooth, vibrant-colored butternut squash soup. The ginger adds an extra flavor dimension plus an immune-boosting hit.
Add the olive oil to a stock pot over a medium heat
Add the ginger, garlic, onion, carrots and celery, stir as the vegetables soften (about 3 minutes)
Add the butternut squash, stock, salt and pepper. Stir, making sure to scrape the bottom and corners of the pot to make sure there are no stuck veggies
Bring the soup to boiling point, then reduce to a simmer. Cover the pot and simmer the soup for at least 45 minutes or until the veggies are extremely soft and yielding when poked with a knife
Remove from the heat and leave to cool
Use your hand-held/immersion blender to blend the soup until very smooth and creamy
6 servings
- Amount per serving
- Calories136
- % Daily Value *
- Total Fat 9.3g12%
- Total Carbohydrate 13.9g6%
- Protein 2.1g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.