Butternut and Ginger Soup
45 minutes · Serves 4
- 1 large butternut squash, cubed (skin on)
- 1 onion, quartered
- 1 thumb ginger, sliced
- 3 tbsp olive oil
- 3 cups stock or water
- 1/2 can coconut milk
- to taste salt and lime
- 01 Heat oven to 425°F (220°C). Toss the squash, onion, and ginger with the oil and salt, and roast 35 minutes until the edges are properly caramelised.
- 02 Tip the whole tray into a blender with the stock and coconut milk.
- 03 Blend until completely smooth, adding more stock until it pours the way you want it to.
- 04 Season hard with salt and finish with lime.
Roasting rather than boiling the squash is the entire difference between a soup that tastes of something and one that tastes of orange water. The skin softens completely and blends away, so there is no peeling.