Butternut Soup

I love Butternut and there are so many Butternut soup recipes around. As a traditional South African starter, it is often made with an orange flavour and recently I have found a few recipes that add coconut milk, giving it a more oriental flavour. I prefer the basic, slightly curried taste and like my soup thick and wholesome. Hearty and delicious, this soup is perfect for cold, rainy days! It is a wonderful nurturing dish.

INGREDIENTS

2 Tbs Olive Oil
Large Butternut (around 800g - 1kg) chopped
1 Large Onion, chopped
2 Leeks, sliced
1 Potato, peeled and chopped
2 Cloves Garlic, crushed
15ml Ground Cumin
15ml Ground Nutmeg
1 Litre Vegetable Stock
2 Tbs Brown Onion Seasoning
2 Tbs Mild curry powder
Around 150ml Cream
Black pepper and Maldon Salt to taste

METHOD

1. Heat the oil in a pot and add the onions and leeks and cook, stirring, until the onions are golden and soft.
2. Add the garlic, butternut and potato, and stir some more. Then add the cumin and nutmeg and cook for about 5 minutes. (If your butternut starts to stick, add a little water to it)
3. Add the stock and brown onion seasoning and allow to boil for another 2-5 minutes.
4. Simmer on a low heat, covered for about 1 hour and 20 minutes.
5. If it is too thick for your taste, add some more stock, otherwise take off the heat and allow to cool.
6. Blitz in a food processor or with a hand held-blender until it is smooth.
7. Add the cream and pepper and salt. (You can garnish with fresh coriander and a drizzle of cream)
8. Serve hot, garnished with a dash of cream and serve with fresh crusty bread or savoury muffins.

Serves around 6