Butternut Squash, Honey And Ginger Soup Recipe Recipe

Name: Butternut Squash, Honey And Ginger Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 gm Peeled and minced butternut squash flesh; 2 lrg Nodules broken off a hand of fresh ginger; 1 sm Onion; 1 stk celery; 35 gm Unsalted butter; 1 x Fat garlic clove; 2 Tbsp. Wild flower honey; 850 ml Water; 150 ml Double cream Salt and freshly grnd black pepper; 1 Tbsp. Minced fresh chives to garnish

Servings: persons

300 gm Peeled and minced butternut squash flesh
2 lrg Nodules broken off a hand of fresh ginger
1 sm Onion
1 stk celery
35 gm Unsalted butter
1 x Fat garlic clove
2 Tbsp. Wild flower honey
850 ml Water
150 ml Double cream Salt and freshly grnd black pepper
1 Tbsp. Minced fresh chives to garnish

1
Peel and roughly chop all the vegetables, including the ginger.
2
Heat butter in a large pan, add in the vegetables and fry gently till soft.
3
Add in garlic.
4
Add in water, honey and seasoning.
5
Bring to the boil and simmer gently till vegetables are soft.
6
liquidize soup.
7
Rinse pan and return soup to it, passing it through a medium sieve.
8
Reserve 1tbsp cream.
9
Add in the rest to soup and heat.
10
Check seasoning and adjust.
11
Serve in soup bowls swirling the reserve cream with tip of a knife.
12
Garnish with minced chives.

60174

kcal

Calories

6784

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 300 gm Peeled and minced butternut squash flesh, 2 lrg Nodules broken off a hand of fresh ginger, 1 sm Onion, 1 stk celery, and more.

Yes, Butternut Squash, Honey And Ginger Soup Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash, Honey And Ginger Soup Recipe

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