This article was written for Annabel & Grace, which is now part of Rest Less.
Butternut orange & ginger soup
2 tbsn olive oil
Garlic clove, crushed
675g butternut squash, seeds removed, peeled & cubed
600ml vegetable stock
100m orange juice
Half tspn ground ginger
Salt and black pepper
How to prepare
1. Heat the oil in a large saucepan. Add onions and garlic and fry until softened but not coloured.
2. Tip in butternut squash and add ginger. Cook for five minutes, stirring from time to time.
3. Add stock and orange and simmer for 30 mins until butternut squash is tender.
4. When cooled slightly, puree until smooth. Season to taste.
Freezes really well.