Ingredients
The following ingredients have 4 Servings
- 1 shallot (finely chopped)
- 0.5 inch fresh ginger (finely chopped)
- 1 clove garlic cloves (finely chopped)
- 2.5 Tbsps butter
- 4 cups Butternut squash (peeled, deseeded and diced)
- 4 cups vegetable stock
- Nutmeg
- 6 ozs cream
- 1 bunch Chives (chopped)
- 8 Currants
Instruction
- Fry the shallot, ginger and garlic in a pot in the butter. Add the squash, fry for a few minutes and then add the stock.
- Season with salt, ground black pepper and nutmeg and cook on a medium heat for 20-25 min.
- Puree using a hand blender, stir in 5-1/2 ounces of cream, bring to a low boil, and season to taste.
- Ladle into preheated bowls. If desired, use the remaining cream to "draw" ghost shapes on the soup. Use the currants to give the ghost's their eyes.
