March 31, 2011 in Uncategorized
This butternut soup has intense flavour because the butternut is roasted with the skin on for about a hour and a half. It’s sweeter and has a slight charred taste to it. Also, instead of cream, I stir in the some greek style yoghurt at the end – but that’s optional, you could easily eat it as is, cream or no cream. So when you have extra time on your hands, I strongly suggest that you try this version!
Roasted butternut soup
serves 4- 6
1 large butternut, cut into chunks, seeds removed but leave skin on
30 ml (2 tbs) olive oil
2 cloves garlic, crushed
1 large onion
+- 1 L chicken or vegetable stock
2ml (1/2 tsp) cinnamon
125 ml (1/2 cup) greek style yoghurt or cream (optional)
coriander to garnish
Preheat the oven to 200 degrees celcius
place the butternut onto a roasting tray, drizzle with some olive oil and season with salt and pepper. Roast for 1 and a 1/2 hours.
In a large pot, saute the garlic and onion until soft and aromatic.
Add the roasted butternut as well as the stock and cinnamon, cover and simmer for 15 minutes. Use a stick blender and pulse until velvety smooth. Stir in the yoghurt or cream and season to taste.
Garnish with fresh coriander.
Serve with crusty bread.
More yummy winter warmers….
How about my deluxe potato skins? Baked potato flesh mashed with cream cheese, gruyere and peas and stuffed into the skins. Bake in a hot oven until golden and crispy and top with hot smoked salmon and watercress…
Or mussels in chunky tomato sauce…mmm…
Go to Crush Issue 6 and check out these recipes and 5 more on my Cooking Monday to Sunday feature.
Happy cooking this weekend!