Butternut squash, carrot and ginger soup
Zoë first tried this while we were recently in a London restaurant with friends. I can’t vouch for the authenticity of the original recipe, but this version is 100% phase 1, ‘Harcombe friendly’ and delicious to boot.
knob of butter for frying
1 medium onion, finely chopped
3 large carrots, approx 250g
1/2 butternut squash, approx 250g
Small piece of root ginger, peeled and grated
1 litre veggie stock
1 – Melt the butter in a medium saucepan over a low heat, add the chopped onion and sweat over a low heat for about 5 minutes, until transparent.
2 – Peel and chop the butternut squash and 2 1/2 carrots and add to the saucepan. Pour in the stock and bring quickly to the boil. Reduce to simmer and pop on the lid. Simmer for about 20 minutes until the squash and carrots begin to soften.
3 – Remove from the heat and allow to cool for a few minutes before blending with a hand blender to a smooth consistency.
4 – Grate the remaining 1/2 carrot and stir into the soup, along with the grated ginger.
5 – bring the soup just back to the boil and serve hot.
This soup can also be chilled and kept in a fridge for 3-4 days, or frozen.
Suitable for Phase 1, Phase 2 carb, Vegetarian