Butternut Soup

Butternut Soup


This one is very popular in my own home. This Butternut Soup was one of the first soups I have ever made for my husband and he is very happy that we make it frequently. As it all sometimes happen, you don't always want to bake a bread, then we just grab a lovely baguette from our local Checkers supermarket. And there you go! Making a large pot there is always seconds from this Butternut Soup as it is only me and my husband in our small household. Some people get tired of butternut soup, but not us. It will always be a classic soup. Butternut soup is healthy, vegetarian and a fantastic starter for your 3-course menu. And colourful too. Grow your own butternuts if you don't have water restrictions. I have made a big pot of this soup for my mom's 60th birthday that was held at their house in the heart of the winter and the soup was excepted very well among the neighbours and friends. The whole pot was empty! Luckily we had another type of soup, my mom's meaty bean soup that the cooked too for the guests to choose from. Also at the guest house, my colleagues were more than keep to help me finalize the soup. They could have a spoon full too to taste! If you love this soup, try the Pumpkin Soup.

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Serves: 6 Prep time: 20 Minutes Cook time: 40 Minutes Ready in: 60 Minutes

Nutrition: Calories 397 Carbs: 20g Protein: 8g Fat: 8g

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1 Tablespoon butter
1 onion, peeled and coarsely chopped
2 potatoes, peeled and coarsely chopped
4 large carrots, peeled and coarsely chopped
1 kg butternut, chopped into chunks
6 cups vegetable stock
5 ml salt
15 ml sugar
125 ml cream
Fry onion in butter in large pot until golden.
Add potatoes and carrots and saute for a few minutes.
Add the butternut and stock, allow to simmer with lid on for at least 1-2 hours until veggies are soft.
Liquidise until smooth. Add more water if too thick.
Add sugar and salt after liquidising to taste.
Add the cream last after re-heating the soup on low heat .
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