Butternut SoupCourse: 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
- 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.