When the rain is gently falling outside and you are in the mood for something warm and comforting, butternut soup is the way to go. It’s healthy and filling and so easy to make.
This recipe makes a lot of soup but I always prefer to make a big batch so that I can freeze some for another day.
What you will need:
- A very big pot
- A chopping knife
- A cutting board
- A wooden spoon
- 3kgs of peeled and cubed butternut
- 1 Onion
- 4 Leeks
- 2 Garlic cloves
- 5 Celery stalks
- 2 Big potatoes
- 5 Carrots
- 1 Sachet of chicken stock
- Extra Virgin Olive Oil
- Ground cinnamon
Here’s how it’s done:
Finely chop the onions, leeks, garlic and celery.
Put the chopped onions, leeks, garlic and celery into the big pot and drizzle with olive oil. Cook until soft. (You can add a cup of water and let it continue to cook).
While that is cooking, grate the carrots and add to the pot.
Chop the potatoes into small cubes and add to the pot.
To make the stock mixture, add the sachet of chicken stock into 500ml of water and stir until it is all dissolved. Then add to the pot.
Lastly add the butternut to the pot and cover with hot water. Cook until all the ingredients are very soft (should take roughly an hour to cook).
Add a teaspoon of ground cinnamon, a teaspoon of nutmeg, ground pepper and salt and stir well.
Once all the ingredients are soft, use a hand masher to roughly mash the ingredients. Cook for another half hour or so. If you want a smoother consistency, use an electrical blender (we were experiencing load shedding when I made this soup, so I didn’t have electricity to use the electrical blender and went for a chunky texture).
Serve with a sprig of parsley on top and brown bread and butter.
And there you have it! Scrumptious butternut soup that is just perfect for a rainy day.