Squash Soup With Ginger And Walnuts

• 1 tbsp butter or margarine
• 2 1/4 lb butternut squash, deseeded, peeled, diced, a little reserved for garnish
• 1 None onion, peeled and finely diced
• 1 clove garlic, peeled and finely diced
• 1 inch ginger, peeled and finely diced
• 1 None red chili, deseeded, finely sliced
• 2 sprigs fresh marjoram, finely chopped + extra leaves to garnish
• 2 None large potatoes, peeled and sliced
• 3 cups vegetable stock
• 1 tbsp granulated sugar
• 1/4 cup walnuts
• 1/2 cup heavy cream

1. Melt butter in a large saucepan and saute squash, onion, garlic, ginger, chili, marjoram and potatoes. Add stock, bring to a boil and simmer for 20 mins.
2. Meanwhile, bring a little salted water to a boil and cook reserved squash for 3 mins. Remove from heat and drain. Heat sugar in a pan, add walnuts and caramelize. Let cool on a piece of foil then chop.
3. To finish, puree soup then add cream and season. Serve in soup bowls, sprinkled with diced squash and candied walnuts. Garnish with marjoram.

butter, butternut squash, onion, clove garlic, ginger, red chili, fresh marjoram, potatoes, vegetable stock, sugar, walnuts, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/21706 (may not work)