Butternut Squash, Honey and Ginger Soup

300 g Peeled and chopped butternut squash flesh
2 lg Nodules broken off a hand of fresh ginger
1 sm Onion
1 Stick celery
35 g Unsalted butter
1 Fat garlic clove
2 tb Wild flower honey
850 ml Water
150 ml Double cream
Salt and freshly ground black pepper
1 tb Chopped fresh chives to garnish

Peel and roughly chop all the vegetables, including the ginger. Melt butter in a large pan, add the vegetables and fry gently until soft. Add garlic. Add water, honey and seasoning. Bring to the boil and simmer gently until vegetables are soft.

liquidize soup. Rinse pan and return soup to it, passing it through a medium sieve.

Reserve 1tbsp cream. Add the rest to soup and heat. Check seasoning and adjust.

Serve in soup bowls swirling the reserve cream with tip of a knife. Garnish with chopped chives.

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