Butternut Soup

 

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

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