Ready In:1hr 45mins
Yields:
2 litres
Serves:6-8
INGREDIENTS
- 1 1⁄2 kg butternut squash
- 2 large brown onions, finely chopped
- 3 small garlic cloves, finely chopped or 1 elephant garlic clove
- 500 ml chicken stock
- 1 teaspoon lemon juice
- 250 ml water
- 3 small strong green chilies or 1 large jalapeno, no pips, finely chopped
- 1 tablespoon melted butter
- 250 ml fresh pouring cream
Associated Product
HOW TO MAKE IT
- Peel and pip the butternuts, and cut it into about 5cm square chunks.
- Peel and chop the onions quite finely.
- Chop the garlic very finely, or push through a garlic press.
- Halve the Jalapeno pepper or green chillies and scrape out all the pips. Chop the green flesh very finely.
- Put the onions, garlic and chillies into the melted butter in a saucepan on a moderate heat and cook until the onions are soft and transparent. Add the lemon juice and chicken stock and stir until well mixed.
- Add the water and the cubes of butternut, and simmer until the soup is thick and all the ingredients are well blended together, about 1 hour.
- Liquidise with a Bamix or a food processor.
- Serve hot.
- Swirl a tablespoon or two of fresh cream into the center of each bowl of soup just before serving.