Butternut squash & tarragon soup

• OK
  water

  Essential base ingredient for countless foods and beverages; serves as solvent and texture modifier.
• OK
  butternut squash (28%)
• OK
  carrot

  A root vegetable used widely in cooking for sweetness, texture, and color.
• OK
  onion

  A common bulb vegetable used as a base flavor in many cuisines. Crisp, pungent, sweet when cooked.
• OK
  single cream (6% fat)

  Dairy cream with around 6% fat, used for pouring or light whipping.
• OK
  potato

  A starchy tuber, a common staple food used as a vegetable. Can be prepared in many ways (boiled, fried, baked).
• OK
  butter (milk)

  A dairy fat product made from churning cream; commonly used in cooking and baking.
• OK
  ginger purée

  A smooth paste made from ginger, used to impart ginger flavor in sauces and dishes.
• OK
  sugar

  Granulated sugar derived from sugarcane or sugar beets; a basic, single-ingredient sweetener.
• OK
  cornflour

  Ground corn starch used as a thickening agent in cooking and baking.
• OK
  garlic purée

  Pureed garlic, often used as a flavoring base.
• OK
  salt

  Common mineral compound (sodium chloride) used as a seasoning and preservative across cuisines.
• OK
  lemon juice concentrate

  Lemon juice that has been concentrated by removing water; used as a souring agent or flavoring in foods.
• OK
  tarragon

  A fresh or dried leafy herb with a distinctive anise-like aroma, used to flavor various dishes.

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