Butter nut sqaush soup

.Ingredients

1 med To large butternut squash halved and seeded.

Wash and dry the seeds then lightly toast them

45 grms Butter

2 lrg White of leeks cleaned and chopped

4 tsp Minced peeled ginger

1 ltr Chicken stock

500 mls Chicken stock

1 ½ tsp Salt

Chopped parsley

Croutons

Method

1. Place the halves of squash onto and oiled tray cut side down.

2. Bake in a preheated oven until the butternut squash can be

pierced with a fork approx 1 hour . Allow to cool then scoop

the pulp out from the skin.

3. In a large pan over a over a medium heat melt the butter add

the chopped leeks and ginger and cook for 5-10 mins then stir in

the squash pulp and the stock.

4. Bring to a simmer and cook for 20 mins then blitz to a puree then

add the 500 mls of stock and the salt bring to the boil and serve

with the croutons parsley and the toasted squash seeds.