Name: Squash, Apple and Ginger Soup
Yield: Serves 4
Cuisine: British
Ingredients: 2 garlic cloves, crushed; salt and freshly ground pepper (pink peppercorns work particularly well); 20 g butter; 1 large onion, finely chopped; ½ tsp allspice; 1 kg butternut squash, peeled, deseeded and cut into 1cm dice; 1.5 l vegetable stock; 3 apples, peeled, cored and roughly chopped; 5 cm piece of fresh ginger, finely grated

Preparation info

Serves
4

Difficulty
Easy

Appears in

Café Cooking

By Gillian Veal

Published 2024

About

This always sells out when we make it on a chilly autumn day. I love the slightly earthy flavour of the squash, which goes perfectly with the sweetness from the apple. Any other winter squash will work just as well if you can’t find butternut.

Ingredients

20 g butter
1 large onion, finely chopped
2 garlic cloves, crushed

Method

Melt the butter in a large saucepan and add the onion and garlic, frying them until they are soft and translucent. Add the allspice and ginger and fry for another couple of minutes, then throw in the squash and apple and cook for about 10 minutes or until the squash starts to caramelise at the edges.

Pour in the stock, bring to the boil and simmer until the squash is absolutely soft – a

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