Ginger Squash Soup with Caramelised Walnuts

Ingredients

• 1 kg butternut squash, diced (save a handful for garnishing and dice very small)
• 1 kg onions, diced
• 1 clove garlic
• 3-4 cm ginger, sliced or preferably grated
• 1 thai chilli
• 2 large potatoes, diced
• 1 table spoon butter
• 2 marjoram or thyme, plus a few leaves to garnish
• 1 table spoon sugar
• 30 g walnuts or pekans
• 750 ml vegetable broth
• 100 g cream

Method

1. Boil the reserved handful of squash in salt water for 3 minutes, set aside.
2. Melt the butter, sautee squash, potatoes, garlic, marjoram and chili.
3. Add vegetable stock and cook for 20 minutes
4. Caramelize the sugar in a pan, add the walnuts when almost done, let cool. Roughly chop when cooled.
5. Puree the soup, add the cream, salt and pepper and serve with walnuts, diced squash and remaining leaves of marjoram.