Butternut soup

The cold fronts are starting to bring in chilly wintry weather, and with the icy winds comes a yearning for warm comforting nourishment. What better than to start off the cold season with a lovely soup?

butternut soup

Ingredients:

700g Woolworths butternut soup mix (72% butternut, sweet potatoes, onions, potatoes, celery)
1 orange’s rind grated
30g butter
20ml powdered stock (vegetable, chicken or beef)
1l water
125ml cream (may be substituted with milk)

To garnish:

Double thick plain yogurt
Chopped parsley

Method:

I made use of the method described on the back of the soup mix packet and adapted it, however this is similar to what has been described to me by my mother previously. This was my first soup and it came out fabulously.

Melt 30g butter in a pot at moderate heat.
Add soup mix and grated orange rind and sweat for 5min on low heat.
Pre-boil the water in a kettle.
Dissolve the stock (I used Woolworths powdered chicken stock) with some of the boiling water.
Add the stock and the rest of the boiling water to the pot.
Boil for 40min with the lid on.
Once the vegetables are soft, puree with a blender until smooth.
Add the cream (milk in my case).
Season to taste (I found that the stock was salty enough and didn’t require any additional seasoning)
Return to the stove to heat through.
Dish up and garnish with a dollop of yogurt and sprinkling of parsley. Keep the yogurt at hand for adding to your bowl as you run out!

Tip:

Grate the orange whole and keep the juicy insides for another recipe such as a salad, salad dressing, dessert or simply eating just like that.

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