Butternut Squash Soup with Fresh Herb Croutons

Preparation info
  • Serves


    • Difficulty


Appears in
Keeping it Simple

By Gary Rhodes

Published 2005

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  • 4 tablespoons olive oil
  • 1 large onion, sliced
  • 1 clove of


  • Warm half the olive oil in a large saucepan and add the onion and garlic. Cook over a low heat until soft but without colour. Add the butternut and the ginger and gently cook for 5 minutes. Add the vegetable stock and the orange juice and simmer for 20-30 minutes until the butternut is tender.

  • Purée the soup in a blender or food processor until smooth and