Easy, and cheap to make. This soup is a hit in our house on cold wet winter days.
1 Large Butternut squash
2-3 tbs olive oil
Salt and pepper
1 medium white onion
1 inch square of root ginger
1.5lts vegetable stock
2 small white potatoes
Preheat the oven to 200°c
Peal the squash and cut into chunks, then la flat and spread out on a baking tray, and drizzle with a little oil.Bake for about 15-20 mins.
Melt butter in the saucepan add the onion and the potatoes stir on a low-med heat till the onions turn translucent. Add the squares of the butternut squash, and the grated ginger. Simmer for 15 mins then add in the nutmeg and salt and pepper to taste.
Blend till totally smooth. then enjoy.