For those who love winter for soups, here’s a super simple Butternut Soup recipe that we’ve tried and tested. It’s perfect for month-end budgets and for hungry tummies.
You’ll need:
800 g butternut, diced (1 medium butternut)
1 clove garlic, thinly sliced
5 ml mild curry powder
1 cube chicken stock cube, crumbled
250 ml buttermilk
What to do:
Place the butternut, garlic, curry powder, stock and 400ml water in a large saucepan. Cover with a lid and bring to the boil. Reduce the heat and simmer for 30 to 40 minutes, stirring occasionally, until the butternut is tender.
Let the soup cool slightly, then purée in a food processor until smooth.
Stir in the buttermilk and heat slowly, until just hot. Serve with whole-wheat bread, butter and cheese.
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