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
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
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