Squash soup with seed gremolata | Recipes | National Trust

Ingredients

• 600g butternut squash
• 2 tbsp vegetable oil
• 150g onion, chopped
• 1 lemon, zest
• 2 tsp salt
• 150g carrot
• 2 bay leaves
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1 tsp pepper