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Easy Butternut Soup

Easy Butternut Soup 
  • 6 People
  • 65 min.
  • easy 
Butternut soup is close to the top of the list of South Africa's favourite cold-weather comfort foods. With its gorgeous sunset colour, beautiful rich flavour and a touch of cinnamon, this soup is fantastic served with warm crusty bread. 

Tips

It's hard work peeling tough-skinned butternuts. To save time, buy ready-prepared butternut chunks. Or try this trick: cut your squash in half lengthways using a heavy knife, then microwave the halves for about three minutes, or until the skin has softened and loosened. 

Ingredients
  • 15 ml soft margarine or butter
  • 1 onion, peeled and diced
  • 2 cloves garlic, peeled and crushed
  • 5 ml (1 tsp) Robertsons cinnamon
  • 1 kg butternut squash, peeled and diced
  • 750 ml (3 cups) water
  • 1 Knorr Vegetable Stock Pot
  • 250 ml (1 cup) fat free yogurt
Cooking Method

  1. Melt the margarine or butter in a deep pot, then add the onion and garlic and fry until soft.

  2. Add the Robertsons Cinnamon and fry for 2 minutes to release the flavour and aroma. Then add the cubed butternut, water and Knorr Vegetable Stock Pot, and stir well.

  3. Bring to the boil then reduce the heat and simmer for 25 - 30 minutes, or until the butternut is tender.

  4. Remove from the heat and blend until smooth using a food processor or stick blender. Stir in the yoghurt and season to taste. For a richer, creamier taste, use cream instead of yoghurt.

  5. Serve hot with bread.

  • Nut Free
  • Dairy Free
  • Gluten Free

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