BUTTERNUT SOUP

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BUTTERNUT SOUP

 

Butternut soup is always a winner. Experiment with this. Take out the packet soup and sweet chilli sauce and add 2 – 3 Granny Smith apples, peeled and chopped, an onion and a little curry powder. It is astonishing what one can do to make the presentation look inviting. Hollow out some small pumpkins and use as containers for the soup; or try serving it in shot glasses accompanied by croutons on small skewers.

If you are looking for the perfect appliances to make this fantastic recipe, check out a range that we suggest:

Whirlpool 60cm Stainless Steel 6TH Sense Oven – https://bit.ly/2Q4I1r2

Serves: 20 – 30 tasting portions

Ingredients:

-1 kg butternut, peeled and chopped
-3 large carrots, peeled and grated
-1 packet soup mix (Knorr Curry Vegetable soup flavour is good)
-2 chicken stock cubes
-15 ml sweet chilli sauce (1 tablespoon)
-1 litre water (sufficient to cover the vegetables)

-Freshly-ground black pepper to taste

Method:

1. Place all ingredients into a large saucepan or electric pressure cooker.

2. Bring to the boil then simmer until vegetables are soft. Using an electric
pressure cooker, the soup should take 10 – 12 minutes to cook.

3. Using an immersion/plunge blender or food processor, liquidize all
vegetables, blending in the liquid.

4. Check seasoning to taste.

5. Serve in small tasting cups.

Tip:

• Roasting the butternut in a little olive oil/sunflower oil for 20 minutes in an oven of 180ºC/160ºC fan/ Gas mark 4, will make a richer flavoured soup with a lot more depth. Once roasted, complete the recipe as above.

Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.