Make wholesome and delicious butternut soup
Butternut is the most popular winter squash. It also provides an outstanding supply of vitamin A, potassium and fibre.
Butternut squash is harvested in autumn but it keeps well for many months. It is a strong source of potassium and other essential nutrients. Butternut’s nutritional content makes it good for digestion, blood pressure, and, among others, for healthy skin and hair.
The nutritional benefits of butternut
1. Prevents high blood pressure
2. Prevents constipation
3. Improves eyesight
4. Keeps bones strong
5. Protects your skin
6. Boosts immune function
7. Reduces inflammation
8. Aids in weight loss
Ready in: 1 hour 45 minutes
Yield: 2 litres
1 1⁄2 kg butternut squash
2 large brown onions, finely chopped
3 small garlic cloves, finely chopped
500 ml chicken stock
1 teaspoon lemon juice
3 small strong green chilies or 1 large jalapeño, no pips, finely chopped
1 tablespoon melted butter
250ml fresh pouring cream
Peel and pip butternuts, and cut into chunks of around 5cm long.
Peel and cut the onions very thinly.
Chop the garlic rather thinly, or press the garlic into a press.
Halve the pepper or green chilies jalapeño and pick all the pips out. Chop the very fine green flesh.
Place the onions, garlic and chilies in a saucepan over moderate heat into the melted butter and cook until the onions are soft and translucent. Remove the chicken stock and the lemon juice and combine until well mixed.
Add the butternut water and cubes and simmer until the soup is thick and all the ingredients combine well for about 1 hour. Liquidise with a food processor.
Swirl a tablespoon or two of fresh cream into the center of each bowl of soup just before serving.
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