Butternut Soup

Butternut Soup

Butternut Soup

Recipe by Fatima SydowCourse: Soups


  • 500 g butternut, peeled and cubed

  • 1 small onion, peeled and finely chopped

  • 1 carrot, peeled and chopped

  • 2 garlic cloves, peeled and chopped

  • salt to taste

  • 1 tsp ground black pepper

  • 1 red chilli

  • 1 cup (250 ml) water

  • 2 cups (500 ml) chicken stock

  • 100 ml fresh cream

  • Fresh coriander


  • Place all ingredients in a saucepan, except the fresh cream. Bring to a boil and cook until butternut is soft and tender, about 20 minutes.
  • Add the cream and blend until smooth.
  • Garnish with a sprig of fresh coriander and a dollop of cream.
  • Serve warm with a crusty piece of bread.

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