Butternut Squash & Ginger Soup

Ingredients

1 medium onion, peeled and chopped
2 cloves garlic, crushed
15g / half oz butter or 1 tbsp vegetable oil
700g / 1lb butternut squash, peeled and chopped
2 tsp freshly grated ginger root juice
900ml/1pint vegetable stock
Pinch of freshly grated nutmeg
Salt and freshly ground pepper

To garnish:
4 tbsp cream or crème fraîche
or concentrated soya milk
A few fresh chives
A pinch of freshly grated nutmeg (optional)

Method

1. Sauté the onion and garlic in the butter or oil for 5 minutes covered, without browning.
2. Add the butternut squash, ginger juice, nutmeg and a little seasoning. Cover and continue to cook for a further 10 minutes stirring occasionally to prevent browning.
3. Add the stock, bring to the boil and simmer for 20 minutes or until the squash is tender.
4. Purée the soup in a blender or processor.
5. Reheat to serve, and garnish with a swirl of cream, crême fraîche or concentrated soya milk, sprinkle wth a little nutmeg if preferred, and arrange a criss cross of chives on the top.