Recipe For Butternut Squash Ginger Soup
Add the cubed squash and chicken or vegetable broth.
Recipe for butternut squash ginger soup. Add orange juice and water. Add 300ml water and heat to 40c using a digital thermometer. Over medium high heat saute the onions in the sunflower oil until they begin to soften.
Transfer small batches of the soup to a blender. Bring soup to a boil reduce heat and simmer until flavors are well combined about 15 minutes. When the veggies have started to brown add the garlic and saute for another minute.
Melt butter or margarine in stock pot and add onions. Add the fresh ginger and the ground ginger and stir until fragrant about 1 more minute. In a large saucepan simmer broth and squash.
Preheat the oven to 200c 180c fan gas 6. Tip the prepared squash into a large resealable freezer bag with the onion carrots and red pepper. Reduce heat to low.
In a saucepan heat the olive oil on medium high heat and fry the squash carrot onion and ginger for about 5 minutes. Melt butter in a large pot over medium heat and cook onions until soft and translucent about 5 minutes. Sautee over medium heat until translucent.
Add squash flesh 2 cups hot broth and ginger. Add the garlic and ginger and saute for another couple minutes. Grate coarsely and place in a saucepan.