Wednesday, 22 June 2016

Winter favourite - Butternut soup

I'm hauling out all my soupy ideas. The new rule is: "There must be soup in the fridge. At all times." Works for me this winter. Esepcially since I am trying to increase my vegetable intake.

This is an old favourite. Butternut soup. I first got the recipe from Kirsten, and have evolved it over the years into the following:

Butternut Soup

500g butternut, peeled and diced
Large knob of butter or coconut oil
Nutmeg and Masala curry powder - to your taste
Chicken Stock - about 1 litre, to cover butternut
250ml Fresh Cream (or use a tin of coconut cream to be healthier)
100ml milk

Melt the butter/oil in a soup pot, and add butternut. Sweat with the lid on for about 10 minutes. Stir/shake the pot so that the bottom pieces do not burn.

Add nutmeg - a generous sprinkle. Add masala - a well rounded teaspoon works for us. Add chicken stock (homemade is better - here's how) and bring to the boil. Reduce heat and allow to simmer for about 50 minutes.

Use a stick blender to puree the soup. Stir in the cream and add enough milk to get to your desired consistency (or more if you have a lot of mouths to feed).

Other options are to add leeks and potatoes to the butternut, but we prefer the unadulterated version.


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