Squash Soup With Ginger And Walnuts - cooking recipe

Ingredients

1 tbsp butter or margarine
2 1/4 lb butternut squash, deseeded, peeled, diced, a little reserved for garnish
1 None onion, peeled and finely diced
1 clove garlic, peeled and finely diced
1 inch ginger, peeled and finely diced
1 None red chili, deseeded, finely sliced
2 sprigs fresh marjoram, finely chopped + extra leaves to garnish
2 None large potatoes, peeled and sliced
3 cups vegetable stock
1 tbsp granulated sugar
1/4 cup walnuts
1/2 cup heavy cream

Preparation

Melt butter in a large saucepan and saute squash, onion, garlic, ginger, chili, marjoram and potatoes. Add stock, bring to a boil and simmer for 20 mins.
Meanwhile, bring a little salted water to a boil and cook reserved squash for 3 mins. Remove from heat and drain. Heat sugar in a pan, add walnuts and caramelize. Let cool on a piece of foil then chop.
To finish, puree soup then add cream and season. Serve in soup bowls, sprinkled with diced squash and candied walnuts. Garnish with marjoram.