This is the simplest, most delicious butternut soup you’ll ever make!
Equipment: Hart 7 Litre Catering Pot
Prep time: 20 mins
Cooking time: 1 hour 10 mins
Serves: 4 people
Ingredients
800 g butternut squash
4 tsp butter (20 ml)
2 large onions, peeled and
finely chopped
3 cloves garlic, peeled and crushed
2 tsp curry powder (10 ml)
1 tsp lemon juice (5 ml)
2 cups chicken stock (500 ml)
1 cup water (250 ml)
1 small green chilli, finely chopped
1 cup fresh pouring cream (250 ml)
Fresh flat leaf parsley, to garnish
Method
- Peel and pip the butternut; cut it into 5 cm square chunks.
- In a large saucepan, melt butter to fry onions, garlic and curry powder until onions are transparent.
- Add lemon juice and stock; stir until mixed well.
- Add water, chilli and butternut.
- Simmer for about 1 hour until soup is thick and all ingredients blended.
- Liquidise soup in a food processor, or mash and rub through a sieve for a smooth texture.
- Ladle soup into bowls, swirl 2 tablespoons fresh cream into the soup just before serving.
- Garnish with parsley.
