Butternut soup
May 4, 2017
: 4
: 30 min
: 30 min
: 60 min
: easy
A deliciously nutty and rich soup - the secret is to roast the butternut and garlic beforehand. Works well with carrot, tomato or sweet potato as well and always tastes better the next day.
Ingredients
- 1 large butternut
- 1 onion
- 1 large head of garlic
- 500 mls of good chicken or vegetable stock
- pinch of cumin
- olive oil
Directions
- Step 1 preheat oven to 200:C
- Step 2 peel and chop butternut into chunk-sized pieces
- Step 3 slice top off garlic head and drizzle a dab of oil into it
- Step 4 put vegetables and garlic onto a roasting tray, drizzle with a bit more oil and roast for 30-45 mins
- Step 5 Chop onion finely and pan fry until soft
- Step 6 Add roasted vegetables, garlic and stock and bring to the boil.
- Step 7 Cook for 30 minutes on a low heat then leave to cool.
- Step 8 Puree and adjust seasoning to taste. Serve with a garnish of parsley and some sour cream. Enjoy!
