Ingredients:1 tbsp of Donegal Rapeseed Oil
1 onion or 6 banana shallots, chopped
1 butternut squash, peeled, deseeded and diced
1 large carrot, peeled and chopped
2 celery sticks, chopped
1 tbsp fresh ginger, grated
800ml beef or vegetable stock
Salt and pepper
Creme fraiche (optional)
1 tbsp chives
Gently heat the oil in a saucepan. Add onion and cook for ten minutes without allowing the onion to colour.
Add the rest of the vegetables and continue cooking for a futher 5 minutes, again gently and without browning.
Add stock, ginger and a light season of salt and pepper. Bring to the boil and then simmer for around 35 minutes until vegetables are tender.
Use a hand held blender to puree the soup. Check seasoning and adjust if required.
Serve in bowls garnished with a dollop of creme fraiche and a sprinkle of chopped chives.