Butternut Soup
This Butternut soup stays true to its naturally authentic taste.
Servings: 6
Ingredients
- 900 grams Butternut squash - peeled and cubed
- ½ Onion - grated
- 1 Red apple – grated
Liquids
- ¼ cup Cooking cream
- 3 Tbsp Olive oil
- 1½ liter Water – to boil the butternut
Spices
- ½ tsp Cinnamon powder
- 1 Vegetable stock cube
- ½ tsp Nutmeg powder
- 1 tsp Paprika
- 1 tsp Dried Rosemary
- ¼ tsp Salt
Instructions
- Prepare the ingredients: Peel the skin, remove the seeds and cut the butternut squash into 1 inch cubes. Remove the skin of the apple and cut into blocks. Blend the onion.
- Sauté the onion with spices: Bring a pot to medium low heat. Drizzle the olive oil and add the onion. Sauté the onion for two minutes on medium low heat. Then, add the dry ingredients, stir to mix and continue to sauté the ingredients for one minute.
- Boil the apple and butternut squash: Pour in the water in the pot, add and boil the apple and butternut squash for fifteen minutes on medium high temperature. Keep the remaining water when finished boiling.
- Blend the soup ingredients: Use an immersion blender to blend all the ingredients. Make sure that the pot is protected from being scratched or make use of a glass jug to blend the ingredients.
- Add cooking cream: Once all the ingredients are blended, pour in the cooking cream and simmer on low heat for five minutes with the lid closed.
- Garnish and serve: Garnish with Fresh herbs to serve