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Ingredients
- 300 gm Peeled and minced butternut squash flesh
- 2 lrg Nodules broken off a hand of fresh ginger
- 1 sm Onion
- 1 stk celery
- 35 gm Unsalted butter
- 1 x Fat garlic clove
- 2 Tbsp. Wild flower honey
- 850 ml Water
- 150 ml Double cream Salt and freshly grnd black pepper
- 1 Tbsp. Minced fresh chives to garnish
Directions
- Peel and roughly chop all the vegetables, including the ginger. Heat butter in a large pan, add in the vegetables and fry gently till soft.
- Add in garlic. Add in water, honey and seasoning. Bring to the boil and simmer gently till vegetables are soft.
- liquidize soup. Rinse pan and return soup to it, passing it through a medium sieve.
- Reserve 1tbsp cream. Add in the rest to soup and heat. Check seasoning and adjust.
- Serve in soup bowls swirling the reserve cream with tip of a knife.
- Garnish with minced chives.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1145g | |
| Calories 364 | |
| Calories from Fat 252 | 69% |
| Total Fat 28.67g | 36% |
| Saturated Fat 18.05g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 337mg | 14% |
| Potassium 239mg | 7% |
| Total Carbs 25.09g | 7% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.5g | 2% |
| Protein 2.74g | 4% |
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