👨🍳 Method
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1
Squeeze the lemon.
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2
Chop the onion.
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3
Peel the butternut squash and remove the seeds.
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4
Cut the flesh into brunoise.
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5
Stew this on medium-high heat in some olive oil, together with the onion.
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6
Season with pepper, salt and coriander seeds.
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7
Moisten with the broth and lemon juice.
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8
Bring to a boil and let simmer gently for 15 minutes.
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9
Grate the ginger over the soup.
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10
Blend until smooth.
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11
Serve immediately.
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