This is an old favourite. Butternut soup. I first got the recipe from Kirsten, and have evolved it over the years into the following:
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)
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.
What about trying Pear and Watercress soup surprise?