Sweet and spicy perfect for a chilly winters lunch with some fresh crunchy bread. This can also be frozen in portions. perfect for batch cooking.
1 Butternut squash
1 – 2 Onion chopped
2-3 Carrots chopped
2-3cm Chunk Ginger peeled
Chicken or veg stock cube
Chilli flakes to taste
1tsp garlic powder
1 tspThyme
Ground black pepper
Olive oil
Method:
Peel the butternut squash, remove seeds and chop into 1cm cubes. Chop onions and carrots into 1cm chunks. Add the vegetables to the deep saucepan with a little olive oil and heat gently over a low-medium heat until tender. Add sliced peeled ginger, chilli flakes, stock, pepper and thyme with enough water to cover the vegetables. Simmer until all veg is tender and then use a stick blender to create a smooth soup.
