Butternut Soup
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.
Feeds
1Person
Preparation time
80Min.
Difficulty
easy
Ingredients
- ungrouped
- 1 litres water
- 30 ml olive oil
- 1 kg butternut, peeled and chopped
- 2 medium onions, chopped
- 2 cloves garlic, crushed
- 1 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
Preparation method
- ungrouped
- In a roasting pan place butternut and drizzle with olive oil.
- Roast in a preheated 180°C oven for 40-45 minutes or until soft.
- In a pan melt the margarine and fry the onions and garlic until just soft.
- Add the roasted butternut, KNORR Chicken a'la King Dry Cook-in-Sauce packet contents and water.
- Bring to the boil, cook for about 5-10 minutes to allow flavours to develop and soup to thicken.
- Add the zest, chilli and cream.
- Remove from heat and blend with a stick blender or food processor until smooth.
- Add salt (to taste).
- Serve hot garnished with crumbled feta cheese.
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