A great butternut soup recipe
2 Tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
2 butternuts, peeled and de-seeded
6 cups vegetable or chicken stock – the NoMU Fond Liquid Stocks are a winner if you don’t have stock in your freezer.
2 tsp honey
Salt and freshly ground black pepper
Cream to serve
1. Place a large casserole pot over medium heat and drizzle in your oil.
2. Add the onion and garlic. Cook and stir for about 6 minutes, until softened but not browned.
3. Cut the butternut into chunks and add it to the pot with the stock and honey.
4. Bring it to a simmer and cook until the butternut is tender, this will take about 15 to 20 minutes.
5. Remove from the heat and allow to cool slightly before blending. A stick blender works a treat in these soupy situations.
6. Season with nutmeg, salt and pepper and serve hot with a dash of cream.
Butternut soup is quite versatile. For a bit of variety try adding 2 tablespoons of green Thai paste and replace half of the chicken stock in the recipe with coconut cream. For a lighter, slightly fresher soup you can add the juice of two freshly squeezed oranges and the zest. If your tastebuds are craving something spicier, 2 tablespoons of freshly grated ginger and 2 tablespoons of curry powder should do the trick.
Head this way for more homely soup recipes. Quick, easy and healthy. What more could you want out of winter?