Warming Winter Squash Soup
A simple, but crowd pleasing squash soup recipe. Perfect for cold winter evenings or as a starter to a fancy meal.
cut into 5 cm chunks
Prepare the vegetables.
Heat the olive oil in a large saucepan and gently sauté the finely chopped onion until soft and translucent.
Add the three 3mm thick slices of ginger to the onion and stir. Sauté for another minute.
Add the peeled, diced potato and the cubed squash and stir into the onions. Fry for a couple of minutes.
Pour in the boiling stock and stir well. Simmer for 20 minutes.
Test the squash and potato with a knife to see if they’re cooked. They should be soft. Remove from the heat.
Find the three slices of ginger and the bay leaves. Remove and discard.
Using a stick blender (or food processor), blend the soup until smooth. Season with salt and pepper. Serve with crusty bread.