INGREDIENTS
- 1kg cubed butternut
- 1 red bell pepper
- 1 medium onion
- 3 cloves of garlic
- ~ matchbox-sized chunk of ginger
- 1-2 chillies (optional)
- 6 cups of stock
- 1 tbsp salt (or whatever you like)
- 2 tbsp sugar
- Some Pepper (look I don’t know)
- ½ cup cream
Creamy Butternut Soup
DESCRIPTION
It’s butternut soup, so yeah. Skip the chillies if you want it to be less spicy and more sweet, but really it’s good with them even if you’re a weakling who can’t hold their capsaicin like me. Sorry about the amount of ginger but I have no idea how to describe this without just giving you a cubic centimeter value.
PREPARATION
- Cut peppers and onions roughly, mash/slice garlic and ginger, split chillies
- Put stock in a pot with vegetables, ginger, garlic and chillies, heat up
- Cook mixture for ~30 minutes or until the butternut is soft
- Turn down heat, add salt, pepper and sugar to taste (salt and pepper can be added later)
- Use a stick blender to blend the mixture until smooth
- Add cream and serve, or serve and add cream? Both work pretty well. Your call, friend. Add salt, pepper and cream if you want.