Chilled butternut squash and ginger soup

Categories: June, soup

Ingredients

• 100g unsalted butter
• 900g butternut squash, peeled, deseeded and roughly chopped
• 20g piece fresh ginger, roughly sliced
• 70g caster sugar
• 2 tsp salt
• 50ml dry white wine
• 1 litre fresh chicken stock, hot
• 75ml double cream

Directions

1. Melt the butter in a large, heavy-based saucepan over a low heat, then add the squash, ginger, sugar and salt. Cover and cook for 30 minutes, stirring occasionally, until the squash is very tender.

2. Uncover the pan. Add the white wine and stir until evaporated. Add the chicken stock, stir in the cream and simmer for 10 minutes. Set aside to cool slightly, then whizz in a blender until smooth. Pass through a fine sieve into a bowl and season to taste. Cool, then chill until ready to serve.

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