because it’s autumn and weather has been amazing here in Shanghai! Because I can finally cycle around town without the fear of being showered off by a typhoon. Because I’ve spent the whole Golden week holiday working in Shanghai and because something very good and exciting is about to happen here…
I’m going to share with you this healthy and extremely tasty butternut squash and carrot soup with rosemary and ginger. Could you ask for more today?
Ingredients (serves 3):
- 400 g butternut squash (without skin and internal seeds)
- 200 g carrots
- 2 tbsp minced ginger
- 1 tbsp olive oil
- 1/2 small onion
- 1 tbsp rosemary
- 500 ml whey (or vegetable broth)
- 1 tsp salt
As you can see in the ingredients, I have listed whey. This is because I made ricotta the other day and I had all this whey in my fridge that I needed to get rid off, so I use it in this soup. You can just use vegetable broth instead.
Start by chopping up half of a small onion and saute’ in a saucepan with the olive oil until soft
Meanwhile cut the butternut squash into cubes
then peel and chop up the carrots
and mince the ginger
Add all the ingredients to the saucepan with the onion stir gently then pour in the whey, salt and rosemary
Cover with a lid and let simmer on low for about 30 to 40 min or until both carrots and butternut squash are cooked
With an immersion blender cream the soup, stir around and serve!
You can decorate it with more rosemary.