Butternut Squash Soup with Fresh Herb Croutons from Keeping it Simple by Gary Rhodes

Name: Butternut Squash Soup with Fresh Herb Croutons from Keeping it Simple by Gary Rhodes
Ingredients: 600 ml (1 pint) vegetable stock; 6 tablespoons single cream, crème fraîche or natural yoghurt; 675 g (1½ lb) butternut squash, peeled, deseeded and cut into cubes; 2 teaspoons chopped mixed herbs (chives, parsley, chervil); 1 clove of garlic, crushed; 2-3 slices of thick white bread, crusts removed and cut into cubes a knob of butter; 100 ml (3½ fl oz) orange juice; ¼ teaspoon ground ginger; salt and pepper; 1 large onion, sliced; 4 tablespoons olive oil

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Warm half the olive oil in a large saucepan and add the onion and garlic. Cook over a low heat until soft but without colour. Add the butternut and the ginger and gently cook for 5 minutes. Add the...

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Ingredients

600 ml (1 pint) vegetable stock
6 tablespoons single cream, crème fraîche or natural yoghurt
675 g (1½ lb) butternut squash, peeled, deseeded and cut into cubes
2 teaspoons chopped mixed herbs (chives, parsley, chervil)
1 clove of garlic, crushed
2-3 slices of thick white bread, crusts removed and cut into cubes a knob of butter
100 ml (3½ fl oz) orange juice
¼ teaspoon ground ginger
salt and pepper
1 large onion, sliced
4 tablespoons olive oil