Squash and Ginger soup

Squash and Ginger soup ready to be devoured
click to enlarge

The clue to this beautiful soup lies in its simplicity and flavour maximising. Although the amount of ginger may sound excessive, I assure you it isn’t. It’s just gorgeous.

For the soup – at least 6 servings

1 Large Butternut Squash
200gm Salted butter
½ ltr Vegetable stock
8cm x 2 cm Fresh ginger
Sea salt

For serving

Crème Fraiche
Finely chopped Corriander
Crouton Soldiers

Squash, Ginger, and vegetable stock
click to enlarge

You will need

Saucepan
Hand-held or small stand-alone liquidiser
Cheese grater or a coarse Microplane
Bowl

Making the Squash and Ginger soup

Slice the squash into 2cm ‘wheels’. Cut the skin off, and, using a teaspoon, remove all traces of seeds and membrane.

Using the same teaspoon, use the edge to scrape the skin off the ginger.

Cut the squash wheels into 2cm x 1cm pieces.

The squash cut into 2cm wheels
click to enlarge

Slice the ginger thinly, or grate it if you’ve kept it in the freezer. (Note: keeping peeled ginger in the freezer is a really good idea. It keeps for ages and can be grated easily whilst frozen)

Melt 150gm of butter in a large pan, add the squash and ginger and stir with a wooden spoon to ensure everything is covered with butter.

Cover the pan and cook gently for 10 minutes, stirring every two minutes to keep everything covered in butter.

After these ten minutes are up, add just enough stock to cover the squash and cook until the squash is just soft.

Remove the pan from the heat and allow it to cool down a bit before liquidising really well. If it’s too thick, add some more stock or fresh milk. Provided you’ve liquidised it well there’s no need to sieve this soup.

Serving the Squash and Ginger soup

The Squash and Ginger, basted with butter, before the stock is added
click to enlarge

Pour the soup into a clean pan and reheat – do not boil – and add the rest of the butter. Stir well, adding salt to taste. (Note: don’t add pepper since it’s black specs will detract from the look of the soup)

Pour into warm bowls.

Place a small dollop (a Play d’eau technical term) of crème fraiche on the top of each serving and a small sprinkling of finely chopped coriander.

Each person should have six Soldier Croutons.

Additional touches

• Once liquidised, allow the soup to develop its flavour in the fridge for 24hrs – if you can wait that long!
• Drizzle some Truffle Oil on each serving before adding the coriander. Brings a earthy depth

This soup is also great as an Amuse Bouche, served either hot or cold without the croutons. Keeps well in the freezer.

So, so simple, yet so, so beautiful.

Piers and Lin
from the Galley of
Play d’eau
Fleming 55

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