Butternut soup is a perfect, any-time soup that is extremely tasty. Perfect for those freezing winter days! You can use pumpkin instead of butternut if you feel like a flavour change. If you have one of those hand blenders use that in the pot. If you don’t go here to get one, they are the handiest things in the kitchen. (4 people)
What you need
25 ml sunflower oil
1 large chopped onion
1 teaspoon curry powder
pinch ground ginger
Half cup milk
500g cubed and peeled butternut
1 medium peeled and chopped potato
2 peeled and chopped apples
1 tablespoon butter
pinch ground cinnamon
3 cups chicken stock
Half teaspoon sugar
1 bay leaf
Whipped cream to garnish
Heat the oil and butter bogether and Sauté onions until golden.
Add pumpkin, potato and apples and cook for 2 mins then add the spices and cook for a further 2 mins.
Add stock, milk, salt, sugar and bay leaf, bring to the boil then reduce heat and simmer for 25 mins. Remove from the heat and allow it to cool until lukewarm.
Remove bay leaf and puree soup.
Reheat and serve with a little cream and some nice crusty warm bread.