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About the Recipe

Ingredients
1 tbsp Olive Oil
1 medium Onion, chopped
2" chunk Ginger, peeled and chopped
3 cloves Garlic, minced
1 medium Squash, peeled and chopped
1L Vegetable Stock
Preparation
Step One
Heat a large pot over medium heat. Add olive oil and onion. Cook onion until soft, about 3 minutes.
Step Two
Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, about 6 – 8 minutes.
Step Three
Stir in vegetable broth and bring to a boil; reduce heat and simmer until squash is tender, about 20 minutes.
Step Four
Puree soup in two batches. When blending hot foods, remove the cap from the hole of the blenders lid and cover with a dish towel. This will allow heat to escape.
Top Tip:
Hate chopping squash? Buy the pre-chopped options to make the process more enjoyable
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