Butternut squash, ginger & lemongrass soup

This soup has a hint of sunshine but is still soothing enough for cold evenings. Roasting the veg first gives it an added sweetness, which balances the hit of ginger, lemongrass and lime.

Ingreadient

• 1 butternut squash (around 900g)
• 2 onions, roughly chopped
• 2 carrots, roughly chopped
• 2 tbsp Vegetable oil
• 15g unsalted butter
• 2 clove/s garlic, chopped
• 20g ginger, peeled and finely chopped
• 1 stick lemongrass, bashed
• 500ml fresh vegetable stock
• 1 lime, juice
• 4 tbsp crème fraîche, to serve

Step by step

1. Preheat the oven to 200ºC, gas mark 6. Peel the butternut squash and cut into large chunks; put in a roasting tin with the onions and carrots. Toss everything with the oil; season. Put in the oven for 35-40 minutes, until all the vegetables are lightly charred and cooked through.
2. Put a large saucepan over a medium heat and add the butter. Fry the garlic and ginger for 2-3 minutes, then add the lemongrass and fry for a further 2minutes. Scoop in the roasted veg, stir all the ingredients together, then add the stock and 400ml water. Bring to the boil, then reduce the heat and simmer for 5minutes.
3. Carefully remove and discard the lemongrass and whizz with a stick blender or in an upright blender. Season and stir in the lime juice, adding a splash more water if it’s too thick. Serve in bowls with a spoonful of crème fraîche rippled through.