This can also be made with sweet potato or pumpkin.
Serves 4.
Ingredients
1 tbsp olive oil or butter
1 onion, finely chopped
2cm fresh ginger, peeled and finely chopped
1 butternut squash, peeled, deseeded, and roughly chopped
8 dried apricots, halved
1 tsp ground coriander
1 tsp ground cumin
2 stock cubes
salt and black pepper
Method
Heat a pot on a medium-low heat and add the oil or butter.
Fry the onion and ginger for 5-10 minutes until soft.
Add the butternut squash, apricots, coriander and cumin to the
pot, giving everything a stir.
Pour in 1.2 litres of boiling water, crumble in the stock cubes and
bring to the boil. Turn down the heat and simmer for 15-20 minutes, until the
squash is tender.
Blend the soup thoroughly to give it a really smooth texture and season to taste.