Another great winter warmer.
2 butternut squash
Pre-heat oven to 200C.
Cut squash into large chunks, removing seeds (keep these). Roast for about 20mins at 200C.
Slice onions and ginger. Fry in a little butter until soft. Add peeled roast pumpkin and remaining ingredients. Bring to the boil, cover and simmer for around 30 mins. Blend a little – keep texture.
NB : the pumpkin seeds removed at the beginning can be dried for use in future soups. To do this, wash well and roast in oven for 4-5 hours at around 50C.