Simply Butternut Soup
The Most Loved Soup in South Africa aka National Soup
Equipment
- Pot
- Blender
Ingredients
- 900 g Butternut
- 2 Tablespoons Olive Oil extra virgin
- 1 Tablespoon Butter
- ½ Teaspoon Pink Salt
- Black Pepper
- ½ Teaspoon Curry Powder
- ¼ Teaspoon Turmeric
- 5 small Curry Leaves
- Fresh Coriander
- Fresh Parsley
- Fresh Marjoram
- 4 Cloves Garlic
- 2 Red Jalapeño
- 2 Teaspoons Fresh Ginger chopped
- 1 Cube Chicken Stock
- 1 Vegetable Stock Pot
- 1 Large Carrot
- 1 small Red Onion
- ½ small Brown Onion
- ½ Green Pepper
- Juice of ½ Lemon
- 2 ½ Cups Water
- 2 to 3 Tablespoons Cream full cream
Instructions
- Peel all the vegetables, butternut, carrot, onions and garlic cloves.
- Remove the seeds from the butternut, and cut it into about small chunks, along with the carrot.
- Roughly chop the onions, garlic, green pepper and jalapeño.
- Finely chop parsley, coriander and marjoram.
- Heat up a wide pot on medium to high heat, add olive oil and butter, followed by all the vegetables, herbs and curry leaves. Stir and crumble the cube of chicken stock. Stir.
- Close the pot, let the veggies cook for 5 minutes. If the vegetables stick on the pot, add little water to deglaze the pot.
- Stir, season with salt, pepper, add curry powder and turmeric. Stir and then add juice of half a lemon and 2/3 to 1 cup of water. Stir. Close the pot and reduce heat to low-medium. Cook for 20 minutes, but stir again midway (after 10 minutes).
- Mix the vegetable stock pot with 1 ½ cups of water. Transfer the cooked vegetables into a blender and the water with stock pot, blend until pureed and smooth.
- Transfer into a pot and cook again for about 10 minutes, add cream, stir until well combined.
- Serve.