Seasonal Spoon

A warm autumn meal

Ingredients:

• 1 butternut squash
• 2 onions, roughly chopped
• 2 carrots, roughly chopped
• 2 tbsp vegetable oil
• 15g unsalted butter
• 2 cloves garlic, chopped
• 20g ginger, peeed and finely chopped
• 1 stick lemongrass, bashed
• 500ml fresh vegetable stock

Method:

1. Preheat the oven to 200ºC. Peel the butternut squash and cut into large chunks;; put in a roasting tin with the onions and carrots. Toss everything the the oil; season. Put in the oven fro 35-40 minutes, until all the vegetables are lightly charred and cooked through
2. Put in a large saucepan over medium heat and add the butter. Fry the garlic and ginger for 2-3 minutes, then add the lemongrass and fry fro a further 2 minutes. Scoop in the roasted veg, stir all the ingredients together, thhen add the stock and 500ml water. Bring to the boil, then reduce the heat and simmer for 5 minutes
3. Carefully move and discard the lemongrass ad whizz with a stick blender or in an upright blender. Season and stir, adding a splash more water if it’s too thick