It's Friday. It’s Spring. There’s finally colour and an air of hope floating amongst the long, hard year.
Thought I would share my mom’s butternut soup recipe. One for you, two for me and nothing for free.
Easy as pie (and less fattening too)
Val’s Butternut Soup
Serves 4 (2 ladies and 2 them’s)
1. One whole butternut (skinned and cut into chunks) or a bag of butternut
2. Steam the butternut
3. One onion, chopped finely and fried in a little butter
4. Half a block of chicken stock dissolved into a cup of hot water
5. Combine all of the above by blending (I usually add the onion and chicken stock to the butternut pot = less washing up)
6. Once it looks like butternut soup should look, place back on the stove on medium heat and season well.
7. Add half a punet of cream and keep stirring.
8. Put other half of cream in a jug for those more fortunate enough to indulge in a dollop of decoration on top of their soup
9. Turn up the heat right before serving.
10. Served best (trust me on this!) with Woolies Portuguese oven rolls.
1. One whole butternut (skinned and cut into chunks) or a bag of butternut
2. Steam the butternut
3. One onion, chopped finely and fried in a little butter
4. Half a block of chicken stock dissolved into a cup of hot water
5. Combine all of the above by blending (I usually add the onion and chicken stock to the butternut pot = less washing up)
6. Once it looks like butternut soup should look, place back on the stove on medium heat and season well.
7. Add half a punet of cream and keep stirring.
8. Put other half of cream in a jug for those more fortunate enough to indulge in a dollop of decoration on top of their soup
9. Turn up the heat right before serving.
10. Served best (trust me on this!) with Woolies Portuguese oven rolls.
