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December 18, 2007

Butternut Squash Soup

Butternut Growing up in South Africa had many perks, one of which was Butternut Squash Soup. For those poor souls who've never heard of butternut, it's very similar to pumpkin...but yummier. The soup is really easy to make and is perfect for filling you up on a really chilly day.

30g butter (about 1 tablespoon)
1 onion (or a bunch spring onions) finely chopped
1kg-ish butternut squash, peeled, de-seeded and cubed
750ml chicken or vegetable stock
1 stick cinnamon (optional)
curry powder (also, optional)
250ml cream (or you can use half cream and half milk)
salt & freshly ground pepper

Melt butter in a large saucepan and sauté the onions for about three minutes. If you want to give the soup a bit of a kick, fry some curry powder with the onions.
Add the butternut squash, stock and cinnamon (if you want) and bring to boil.
Cover and simmer for 25 minutes.
Purée in a food processor (or give it a good ol; mash) and return to the saucepan.
Add cream and seasoning (lots and lots of black pepper), heat through. Eat up.

If you fancy a sweeter and thicker soup, which my mum often made, add some sweetcorn when you add the stock.

I often leave out the cream/milk at the end. It;s just as tasty, though not as rich, and you can keep it in the fridge/freezer longer. But when you feel the need to indulge, add that cream!!

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