Within a few weeks the leaves have turned golden and fallen from the trees. The days have shortened and the mercury dipped. Vibrant orange, mellow flavour with a slight hit of ginger, offers heart warming comfort food in spades.
- 1 Butternut Squash
- 1 large Onion
- 1 Red Bell Pepper
- 2 Cloves of Garlic
- 1cm Piece of Ginger
- 1 Chicken/Vegetable Stock Cube
- 1 tbsp Cream Cheese
- Dash of Olive Oil
- Salt and Pepper
Prepare the vegetables by peeling and chopping the butternut squash, deseeding and slicing the pepper, peeling and slicing the onion, peeling and crushing the garlic and peeling and grating the ginger.
Add a dash of olive oil to a large heavy based saucepan and heat on a medium hob. Soften the onion and then add the red pepper, garlic and ginger, stirring occasionally. After a couple of minutes add the butternut squash and heat with the rest of the vegetables. Add a pint of water and add the stock cube. Season and bring to the boil. Simmer until the butternut squash is soft.
Remove from the heat and allow to cool before blending, either in a food processor or using a handheld blender. Season and taste. Reheat and stir in the cream cheese until well mixed. Serve with crusty bread.