Recipes‎ > ‎

Squash soup

1 kilogram, 2-4 oz pumpkin or squash
40 g/ 1 1/2 oz/ 3t butter
1 onion, thinly sliced
1 garlic clove, crushed
900 mL/ 1 1/2 pints / 3 cups vegetable broth
1/2 t ground ginger
1 t lemon juice
3-4 strips of orange rind tested
1-2 bay leaves 
1 1/4 cups milk
 top with sour cream and chives

1.) Peel pumpkin or squash, cut into 1 inch cubes. 
2.) Fry butter, onion and garlic, on low heat, soft but not coloured, 3-4 minutes.
3.) Add pumpkin.
4.) Add stock, cook on medium heat for 20 minutes
5.) Discard the orange rind and bay leaves. 
6.) Add milk.