Squash, Potato, Leek and Onion Soup
- Knob of butter
- 1 small leek chopped
- 1 small onion - chopped
- 25 gr root ginger grated or very finely chopped
- 500 gr peeled and chopped butternut squash
- 500 gr peeled and chopped floury type potato
- 1.5 litre stock
- Salt and pepper
- Chopped parsley
Use a heavy bottomed saucepan
Gently cook the leek, onion and ginger in the butter until soft
Add squash and potato and stir fry for 5 mins
Add the stock and simmer for about 20 mins until all the vegetables are tender
Remove from the heat and blend.
Adjust seasoning and liquids
This is very good with about a third of the stock replaced by milk - added at the end of cooking. Or a dollop of cream.