Butternut Squash Soup with Garlic Bread
Preheat your oven to 180°C/356°F.
Finely dice your carrots and onion. Pour a large drizzle of olive oil into a frying pan on medium-high heat. Add your carrots and onion and sauté for 10 minutes, until the carrots have softened and the onions are translucent. Add the chopped ginger and give it all a stir.
Now for the garlic bread. Slice your ciabatta in half down the middle and place on a baking tray. Finely chop a large handful of parsley, leaving a third for later. In a bowl, mix together 3 tbsp of olive oil, the chopped garlic, two thirds of the parsley, a pinch of salt, and a few grinds of pepper. Give it a mix and spread over the ciabatta. Pop in the oven for 20 minutes.