
Ginger & Butternut Squash Soup
- Difficulty level : Easy
- Type : Starter
Recipe by Cuisinart, made using the Cuisinart Soup Maker Plus
Ingredients
- 1 butternut squash peeled and cubed
- 10g ginger peeled and sliced
- 1 red onion peeled and crushed
- 1 garlic clove
- 1 birds eye chilli
- 1L vegetable stock
- 130ml olive oil
- 80ml pumpkin oil
- 50g pumpkin seeds toasted
- 1 bunch baby watercress
Method
-
Set the timer on the Soup Maker for 20 minutes and the heat setting to 'SIMMER'.
-
Pour in 50ml of olive oil and heat for around 1 minute.
-
Add the onion, ginger, chilli and garlic, attach the lid and increase the heat to 'SAUTE' for 2 minutes. Stir frequently.
-
Add the vegetable stock and increase the heat to 'HIGH', cooking for 2 minutes. Remove the lid, add the butternut squash and leave to cook for 15 minutes, Stir occasionally.
-
Season with salt and pepper and blend on setting 2 for approx. 2 minutes or until you have reached your desired consistency.
-
Serve into 4 bowls and drizzle each with olive and pumpkin oil then top with pumpkin seeds and watercress.
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