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Butternut Soup

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course dinner, Entree
Cuisine African
Servings 6

Ingredients
  

  • 1.5 kg butternut squash finely chopped
  • 2 large brown onions finely chopped
  • 3 small garlic cloves or 1 elephant garlic clove
  • 500 ml chicken stock
  • 1 tsp lemon juice
  • 250 ml water
  • 3 small green chilies or 1 large jalapeño, no pips, finely chopped
  • 1 tbsp melted butter
  • 250 ml fresh pouring cream

Instructions
 

  • Peel and pip the butternuts, and cut it into about 5cm square chunks.
  • Peel and chop the onions quite finely.
  • Chop the garlic very finely, or push through a garlic press.
  • Halve the Jalapeño pepper or green chillies and scrape out all the pips. Chop the green flesh very finely.
  • Put the onions, garlic and chillies into the melted butter in a saucepan on a moderate heat and cook until the onions are soft and transparent. Add the lemon juice and chicken stock and stir until well mixed.
  • Add the water and the cubes of butternut, and simmer until the soup is thick and all the ingredients are well blended together, about 1 hour.
  • Liquidise with a Bamix or a food processor.
  • Serve hot.
  • Swirl a tablespoon or two of fresh cream into the centre of each bowl of soup just before serving.
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