Butternut Squash Soup
1.5kg butternut squash, cubed
1 piece (5cm) fresh ginger, peeled and chopped
1 small onion, chopped
2 garlic cloves, chopped
¼ cup freshly squeezed orange juice
2 tbsp butter
Coarse salt and freshly ground pepper
Pine nuts or pumpkin seeds
1. Melt butter in a large saucepan over medium heat. Add the onion and cook until fragrant.
2. Add the ginger, garlic and squash and cook for about 8 minutes. Add 4 cups of water. Bring to the boil and then simmer until the squash is tender, about 20 minutes.
3. Purée the soup in two batches. Add the orange juice and 1 tsp of salt and stir. Serve with a tbsp of sour cream, pepper and pine nuts or pumpkin seeds.
While puréeing, allow the heat to escape from the blender in order to prevent splattering, do it by removing the cap in the blender lid and covering the hole with a tea towel.