Butternut Squash, Honey And Ginger Soup Recipe

• 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.

butternut squash flesh, ginger, onion, celery, butter, garlic, honey, water, cream salt, fresh chives

Taken from cookeatshare.com/recipes/butternut-squash-honey-and-ginger-soup-96228 (may not work)