Gorgeous Butternut Soup

pumpkin-soup

This recipe was given to me about 10 years ago by a friend of mine and I have never used anything else! Sometimes I have popped in some sweet potatoes for a difference and that works so well. But this is honestly the nicest butternut soup recipe!  Serve topped with whipped cream and a sprinkling of paprika and enjoy!

500g peeled butternut – cubed

25ml oil

10mls butter

1 large onion, chopped

1 heaped tbs sugar

2 medium potatoes, peeled and cubed

2 carrots, diced

5ml ground ginger

5ml ground cinnamon

1 litre chicken stock

250ml milk

5ml honey

2ml paprika

salt to taste

FOR A DIFFERENT TASTE, ADD 1tsp CURRY POWDER (optional)

– Add butternut to oil and butter, together with onion, potatoes, carrots, ginger and cinnamon. Toss together over low heat for about 5 mins, then add stock, milk honey, sugar paprika and salt to taste.

– Bring to the boil, half cover and simmer until vegetables are soft, cool a little and then puree until smooth.

– Adjust seasoning, then reheat over low heat, stirring and serve with either chopped spring onions or parsley and paprika on top.

Hint: Add a little more salt and then put in a generous amount of cream into the soup itself – delicious!

Recipe by Carol Elliott

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