1 Medium onion (Chopped)
3 Leeks (Chopped)
1 Clove Garlic (peeled and crushed)
1 Medium butternut (peeled and cut into chunks)
1 Green Apple (peeled and cored)
250ml (1 cup) Liquid Vegetable stock
Vegetable salt and Pepper to taste
5ml olive oil
In a heavy based pot, saute the onion and leeks in the oil
Add the garlic and fry for 1 minute
Add the butternut, apple and vegetable stock
Add enough water so that the butternut is covered and bring to a boil.
Reduce heat, cover and simmer until the butternut is cooked through.
Blend and Adjust seasoning to taste – if the soup is too thick add some hot water.
Variations:
Orange and Ginger Butternut soup
1 small knob ginger (Chopped) with the garlic.
orange zest just before serving
Butternut and Cinnamon Soup
Add ½ tsp of ground cinnamon to the soup
Abraham’s Butternut soup
1 small knob ginger (Chopped) with the garlic.
½ tsp of crushed fennel seeds
2 Kumkwart (Seeds removed) 10 minutes before blending