Butternut Squash & Fresh Ginger Soup
When winter is looming, there is nothing more warming to the heart and soul than a bowl of freshly made soup. This one is no exception.
Eat with a hunk of soft bread and butter, put your feet up and savour every mouthful. Ingredients (serves 6)
50g butter 2 large diced onions 1 good sized butternut squash, peeled and cubed 50g fresh ginger root, peeled and sliced 300ml Greek yogurt 300ml vegetable stock 1/4 teaspoon ground cinnamon Salt & pepper
Handful of chopped parsley
Method • Melt the butter in a large, heavy bottomed pan. • Add the onions and cook until soft. Add stock, butternut squash, ginger and cinnamon. • Cook for 20 minutes or so, until soft. •
•
Set aside to cool for a few minutes then blend until smooth with a wand blender. Stir in the Greek yogurt. Season to taste.
• Gently heat to serving temperature and garnish with parsley. •
Serve with whatever takes your fancy! 30 To advertise in thewire t. 07720 429 613 e.
the.wire@btinternet.com
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