Squash, Potato, Leek and Onion Soup

  • Use a heavy bottomed saucepan
  • Gently cook the leek, onion and ginger in the butter until soft
  • Add squash and potato and stir fry for 5 mins
  • Add the stock and simmer for about 20 mins until all the vegetables are tender
  • Remove from the heat and blend.
  • Adjust seasoning and liquids
  • This is very good with about a third of the stock replaced by milk - added at the end of cooking. Or a dollop of cream.