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Butternut Soup

Butternut Soup 
  • 1 People
  • 80 min.
  • easy 
Butternut soup should be at the top of your list of soup recipes. Hearty and creamy, it’s perfect when paired with fresh, crusty bread. 
Ingredients
  • 1 litres water
  • 30 ml olive oil
  • 1 kg butternut, peeled and chopped
  • 2 medium onions, chopped
  • 2 cloves garlic, crushed
  • 1 x 48 gram packet Knorr chicken à la King Dry Cook-in-Sauce
  • 10 ml Stork margarine
  • 1 small chilli, finely chopped (or use more if you like!)
  • Robertsons Atlantic sea salt
  • 125 ml cream
  • zest of one lemon
  • 100 g feta cheese
Cooking Method

  1. In a roasting pan place butternut and drizzle with olive oil.

  2. Roast in a preheated 180°C oven for 40-45 minutes or until soft.

  3. In a pan melt the margarine and fry the onions and garlic until just soft.

  4. Add the roasted butternut, KNORR Chicken a'la King Dry Cook-in-Sauce packet contents and water.

  5. Bring to the boil, cook for about 5-10 minutes to allow flavours to develop and soup to thicken.

  6. Add the zest, chilli and cream.

  7. Remove from heat and blend with a stick blender or food processor until smooth.

  8. Add salt (to taste).

  9. Serve hot garnished with crumbled feta cheese.

  • Nut Free
  • Dairy Free
  • Gluten Free

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