POLOKWANE – As far as soups are concerned, butternut can be considered one of the most popular.
One of the tricks to butternut soup is to use good stock and season the soup well to bring out the nutty and sweet flavours of the squash.
Ingredients
- 1 x litres water
- 30ml olive oil
- 1kg butternut, peeled and chopped
- 2 x medium onions, chopped
- 2 x cloves garlic, crushed
- 1 x KNORR Chicken à la King Dry Cook-in-Sauce
- 10ml stork margarine
- 1 x small chilli, finely chopped (or use more if you like!)
- Robertsons Atlantic Sea Salt
- 125ml cream
- zest of one lemon
- 100g feta cheese
Method
- 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).
This recipe was provided by What’s for Dinner.
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