Winter favourite - Butternut soup

I'm hauling out all my soupy ideas. The new rule is: "There must be soup in the fridge. At all times." Works for me this winter. Esepcially since I am trying to increase my vegetable intake.

This is an old favourite. Butternut soup. I first got the recipe from Kirsten, and have evolved it over the years into the following:

Butternut Soup

500g butternut, peeled and diced

Large knob of butter or coconut oil

Nutmeg and Masala curry powder - to your taste

Chicken Stock - about 1 litre, to cover butternut

250ml Fresh Cream (or use a tin of coconut cream to be healthier)

100ml milk

Melt the butter/oil in a soup pot, and add butternut. Sweat with the lid on for about 10 minutes. Stir/shake the pot so that the bottom pieces do not burn.

Add nutmeg - a generous sprinkle. Add masala - a well rounded teaspoon works for us. Add chicken stock (homemade is better - here's how) and bring to the boil. Reduce heat and allow to simmer for about 50 minutes.

Use a stick blender to puree the soup. Stir in the cream and add enough milk to get to your desired consistency (or more if you have a lot of mouths to feed).

Other options are to add leeks and potatoes to the butternut, but we prefer the unadulterated version.

Serve with homemade bread rolls.

Enjoy.

What about trying Pear and Watercress soup surprise?

More Recipes.