The Taste Magazine - December 2014

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utternut sqaush, apple & ginger soup serves four 450g butternut squash peeled and diced 1 large onion 2 tsp fresh ginger peeled and finely grated 2 apples peeled & chopped 1 litre chicken stock 2 tbsp olive oil fresh herbs to garnish (optional) 1. heat the olive oil in a large pot and gently sweat the onion for 5 minutes until softened. 2. add the butternut squash and ginger and cook gently for 10 minutes over a gentle heat. 3. add the apples, stock and season generously with salt & pepper, cover with a lid and simmer for 20 minutes until the squash is cooked through 4. puree with a stick blender until smooth, then divide into bowls and garnish with herbs and double cream if desired 20
utternut squash, apple & ginger soup
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Page 4 and 5: DECEMBERS p.32 p.68 p.84 FOOD 10-11
Page 6 and 7: RESTAURANT TAPAS BAR Real Spanish T
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MEAT FREE FEASTS whether you have v
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grilled pears with gorgonzola, hone
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eef carpaccio with watercress, parm
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all you need to whether you are aft
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The Taste Magazine - December 2014

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