👨🍳 Method
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1
Juice the lemon and set aside.
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2
Dice the onion finely.
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3
Peel the butternut squash, remove all seeds and stringy parts, and cut the flesh into small cubes (brunoise).
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4
Heat the olive oil in a large pot over medium-high heat.
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5
Add the diced onion and butternut squash cubes, and sauté for 5–7 minutes until they begin to soften.
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6
Season with salt, black pepper, and coriander seeds, stirring to coat evenly.
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7
Pour in the vegetable stock and lemon juice.
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8
Bring to a boil, then reduce heat and simmer gently for 15 minutes until the squash is completely tender.
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9
While the soup cooks, peel and finely grate the ginger.
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10
Remove the pot from heat and stir in the grated ginger.
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11
Blend the soup with an immersion blender until smooth and creamy.
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12
Taste and adjust seasoning if needed.
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13
Serve immediately in warm bowls.
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