Emsworth masterchef creates steaming soup – Lawrence Murphy

Butternut squash, turmeric and ginger soup
Butternut squash, turmeric and ginger soup

Butternut squash soup with turmeric and ginger

During the winter season when the temperature drops outside comforting homely food is always a winner.

Deep earthenware pots filled with stews and slow roasts seem the only thing you want to eat. 

It’s also a time when we crave a bowl or even mug of steaming soup for lunch or even as a starter. We certainly sell more soup in the restaurant during the colder months and even Julia was asking for some after a blustery dog walk this week.

Butternut squash makes a fantastic soup and turmeric and fresh ginger give it extra warming capabilities.

She thought it was delicious and said it should be this week’s recipe, so here it is.

Ingredients – serves 4

1 medium sized butternut squash, peeled de-seeded and cubed

2 onions chopped

4 cloves garlic chopped

1 leek chopped

Tbsp chopped fresh turmeric

Tbsp chopped fresh ginger

600ml chicken or vegetable stock

Method

1. Heat a large saucepan on a medium heat and some olive oil - add the onion, leek and garlic

and cook for 3 mins.

2. Add the squash, turmeric and ginger and cook for another 5 mins. Stir to stop it colouring.

3. Add the stock and bring to the boil. Simmer for 10 to 12 mins until the vegetables soften. 

4. Blitz up in a liquidiser and season to taste.

If the soup is a little thick add some more stock and blend before serving​​​​​​​​​​​​​​.