Hemsley & Hemsley’s Ginger and Squash Soup image

Recipe

Posted On: 27 April, 2017

Hemsley & Hemsley’s Ginger and Squash Soup


Hands up who wants a wholesome squash soup packed with taste? This flavour-packed beauty is so good it will become a family favourite.

Ingredients for the soup:
  • 1 tbs coconut oil
  • 2 medium onions roughly chopped
  • thumb sized piece of ginger
  • 4 garlic cloves
  • 3 celery sticks roughly chopped
  • 1 large butternut squash peeled and roughly chopped
  • 1.4 litres bone broth or water
  • 1 lemon
  • 1 tbs tamari (gluten free soy)
  • sea salt and pepper to taste
To top
  • 2 handfuls coriander – stems and leaves separated, leaves finely chopped
  • zest of the lemon
  • 1 garlic clove, finely diced
  • 2 tbs extra virgin olive oil
  • sea salt and pepper to taste

Method:
  1. Heat the coconut oil in a large saucepan with a lid over a low heat and gently fry the onions, garlic, ginger and celery together for 10 minutes until softened, stir occasionally
  2. Meanwhile peel the squash, half, scoop out the seeds and roughly chop the squash
  3. Add to the pan then cover with the broth, put the lid on and simmer away until tender, about 20 minutes
  4. Meanwhile, finely chop the coriander leaves and mix in a small bowl with the lemon zest, garlic and extra virgin olive oil and season to taste
  5. Blend the soup in batches with lemon juice, tamari and the coriander stems until smooth and taste for seasoning (tamari is salty so you’ll need less salt)
  6. Serve each bowl of squash soup with a drizzle of the coriander oil

Serves 4

Starter, Coconut Oil

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