Butternut Squash and Ginger Soup.
1 Butternut Squash.
2 Teaspoons Ground Ginger
1 Red Onion.
2 small Potatoes
1 Liter vegetable stock.
2 Tablespoons Olive oil
Peel, de-seed and chop the squash into cubes.
Peel and chop the Potato and onion.
Heat the oil in a pan and fry the squash, onion and potato with the ginger for 2-3 minutes.
Add the Stock and bring to a boil
Reduce the heat and simmer for 20 to 30 minutes.
Carefully blend the mixture until smooth.
Serve with warm bread.
Thanks to Simon Devereux for coming in for today’s vegan special! You can catch him on the Sunday Breakfast show every week. He gets up so you don’t have to!