About this recipe:A simple, yet delicious soup that is packed full of veggies. Butternut squash is baked until tender, then simmered with carrots and ginger, to make this lusciously thick and smooth soup.
1/2 medium butternut squash
2 tablespoons olive oil
1 onion, diced
450g carrots, peeled and diced
3 cloves garlic, crushed or to taste
1 (5cm) piece fresh ginger, peeled and thinly sliced
1 litre water
salt and pepper to taste
1 pinch ground cinnamon
4 tablespoons double cream
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Method Prep:10min › Cook:45min › Ready in:55min
Preheat the oven to 180 C / Gas 4. Scoop seeds out of the butternut squash half and place cut side down onto a greased baking tray. Bake for 30 to 40 minutes or until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside. Discard skin.
Heat olive oil in a large saucepan or stock pot over medium heat. Add chopped onion and garlic and cook, stirring until onion is translucent. Pour in the water and add squash, carrots and ginger. Bring to the boil and cook for at least 20 minutes or until carrots and ginger are tender.
Puree the mixture in the liquidiser or using a hand blender. Add boiling water if necessary to thin, but bear in mind this is meant to be a thick creamy soup. Return soup to the pan and heat through. Season with salt, pepper and cinnamon.
Ladle into serving bowls and pour a thin swirl of cream over the top as a garnish if desired.