Rana Conway's Butternut Soup
1 tsp olive oil
1 red pepper
1 butternut squash
1-2 tsps grated fresh root ginger
¼ tsp sweet paprika
1 tsp cream cheese
Salt and pepper
Natural yogurt (optional)
Fresh chives (optional)
Peel and dice the onion. Heat the oil in the pan then add the onion and sweat over a low heat for 2-3 minutes with the lid on. Cut the pepper in half, remove the seeds, wash and dice. Cut the squash in half lengthways, remove the seeds and skin and chop into 2cm chunks.
Add the pepper, squash, grated ginger and sweet paprika to the pan and cook for a few minutes more.
Add the stock, bring to the boil and simmer with the lid on for 20 minutes until the vegetables are tender.
Remove from the heat, add the cream cheese and whiz with a stick blender until completely smooth.
Add salt and pepper to taste, and, if you like, serve topped with a spoonful of yogurt and a few chopped chives.