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Butternut squash and ginger soup
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Servings:
4
Author:
🧂 Ingredients
1
butternut squash
2
carrots
1
onion
2 cloves
garlic
1 tsp
grated ginger
1½ pints
0.8 litres chicken or vegetable stock
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Instructions
1
Peel and chop the butternut squash and remove the seeds.
2
Peel and chop the onions, garlic and carrots.
3
Add a little oil into a pan and add the garlic and onion.
4
Fry gently until soft
5
Add the carrots and butternut squash and the stock
6
Add the ginger
7
Simmer until the carrots and squash are soft.
8
Place in a food processor and process until smooth
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