Ginger & Butternut Squash Soup Recipe | Lakeland Inspiration

Ingredients

• 1, butternut squash, peeled and cubed
• 10g, ginger, peeled and sliced
• 1, red onion, peeled and crushed
• 1, garlic clove
• 1, birds eye chilli
• 1L, vegetable stock
• 130ml, olive oil
• 80ml, pumpkin oil
• 50g, pumpkin seeds, toasted
• 1 bunch, baby watercress