1 medium onion, peeled and sliced.
1/2 butternut squash peeled and cut into small cubes.
1 garlic clove, peeled and roughly chopped.
Vegetable stock (I use Marigold bouillon).
As much dried chilli flakes as you can comfortably bear (for me that’s about a teaspoon).
A pinch dried basil.
A knob of ginger peel and cut into chunks.
Rice or Oat milk.
Heat a small slosh of olive oil over a medium heat and then add the sliced onion. Cook until lightly browned, turning or shaking from time to time.
Add the butternut squash cubes and cook, turning frequently, for about five minutes.
Add the garlic and cook for a further couple of minutes.
Add the stock powder/cube and whatever seasonings you want (I didn’t add salt as the bouillon is quite salty) making sure to add some dried chilli.
Add enough water to half cover the butternut squash and then add the rice or oat milk to cover the squash.
Brink to the almost boil and then simmer until the squash is tender which doesn’t take long, about twenty minutes tops.
Add the chopped ginger and cook for a further five minutes then pulverise in a blender. Return to the hob for a minute or so to make sure the soup is piping hot and then serve.
Serves one to two people.