Butternut Soup
Created | Updated Jan 28, 2002
This soup is a winter favourite in South Africa when the nights are cold. I have given the basic recipe here, but when I make it I like to add some curry powder, whilst frying the onions, to give it a bite!
Ingredients
30g butter (about 1 Tablespoon)
1 bunch spring onions (scallion), trimmed and chopped (you can use an ordinary onion if you prefer)
1kg butternut, peeled, seeded and cubed (2.2lb for the unconverted)
750ml chicken or vegetable stock (1¼ pints or 3 cups or 24 fluid oz)
1 stick cinnamon (optional)
250ml cream (1 cup or 8 fluid oz) although you can use half milk and half cream
salt to taste
freshly ground pepper
Garnishing
Chopped parsley or paprika or cayenne pepper
Method
Melt butter in a large saucepan and sauté the spring onion for three minutes. Add the butternut squash, stock and cinnamon (if used). Bring to boil, cover and simmer for 25 minutes. Push through a food mill or purée in a food processor and return to the saucepan. Add cream and seasoning, heat through, sprinkle with garnishing of choice and serve immediately, and accompanied with fingers of buttered toast. This amount is supposed to serve six people, but two of us have been known to polish off the whole pot!
Ingredients
30g butter (about 1 Tablespoon)
1 bunch spring onions (scallion), trimmed and chopped (you can use an ordinary onion if you prefer)
1kg butternut, peeled, seeded and cubed (2.2lb for the unconverted)
750ml chicken or vegetable stock (1¼ pints or 3 cups or 24 fluid oz)
1 stick cinnamon (optional)
250ml cream (1 cup or 8 fluid oz) although you can use half milk and half cream
salt to taste
freshly ground pepper
Garnishing
Chopped parsley or paprika or cayenne pepper
Method
Melt butter in a large saucepan and sauté the spring onion for three minutes. Add the butternut squash, stock and cinnamon (if used). Bring to boil, cover and simmer for 25 minutes. Push through a food mill or purée in a food processor and return to the saucepan. Add cream and seasoning, heat through, sprinkle with garnishing of choice and serve immediately, and accompanied with fingers of buttered toast. This amount is supposed to serve six people, but two of us have been known to polish off the whole pot!
