This easy butternut soup has had my friends and family asking for more this winter. The added bonus of course is that it is very healthy with barely any fat used. When made recently by my lovely friend Deborah for our book club it got such rave reviews I decided to make this my first post for my Getaway Blog. (I have used reduced fat feta cheese as a garnish with mine pictured here but it is an optional extra). I hope you enjoy it and please let me know how you got along with it!
Butternut soup recipe
(4 hearty portions)
Tools:
Large pot
Stick Blender
Ingredients:
1 kg butternut peeled and chopped
1 potato peeled and cubed
2 leeks
1 large onion
1/2 tsp mild curry powder
10 – 15ml olive oil
750 ml chicken or vegetable stock ( I like Nomu Fond, but any will do)
1/2 tsp cinnamon
250 Skim milk or fresh cream (Depending on your diet!)
Reduced fat feta for garnish ( optional extra)
1.Dice the leeks and onion and fry off in oil on a medium temperature.
2.Add the mild curry powder and allow the onions to absorb the curry flavours for a few minutes.
3. Add the diced butternut and potato and stir to coat with oil.
4. Add stock and let the butternut simmer gently until very soft ( approximately 45 – 60 min depending on the size of the chunks- the smaller the faster !)
5. Add the cinnamon and blitz the soup with a stick blender ( remove from heat before doing this as it can splatter and cause burns!)
6. As soon as the soup has been blended return to a very low heat just to keep it warm. You can now taste the soup to adjust seasoning accordingly.
7. Add milk or cream and stir through just before serving. This soup is best served with a nice fresh white bread.
