This Christmas Eve soup with crusty chunky bread makes the perfect 'warm you up' dinner the night before the big day. Made with seasonal butternut squash and ginger, this gingerbread inspired soup is exactly what you need to keep you going as you track Santa on his journey across the planet!
Course: Dinner, Soups, starter
Cuisine: Clean Eating
Keyword: Christmas Eve Soup
Author: Stephanie
Ingredients
2Butternut SquashPeeled and chopped into chunks
1Red pepper Deseeded and roughly chopped up
1Onion Peeled and roughly chopped up
2Large Potatoes Peeled and roughly chopped up
1tbspGround ginger
1CupBeef stock Made up with boiling water
½CupHeavy cream
Salt & Pepper
Instructions
Find a large sauce pan and add the butternut squash, potato, red pepper, ground ginger and stock.
Season the soup really well
Top up the pan to about 3 inches from the top with cold water
Bring to the boil and then turn down to a simmer
Simmer the soup for 1 hour, stirring occasionally
When the vegetables have become crumbly, turn off the heat and leave to cool for 30 minutes
Blend the soup using a handheld blender (blend it in the pan)
Add the cream and blend again for a few minutes until the soup is smooth