This butternut soup almost cost me my camera! Yes, I dropped it into the bowl after taking the pictures this morning! And, yes, I am actually clever. Anyhow, mom sent me home with the most amazing organic butternuts from her garden, and I just had to have butternut soup for dinner last night. I made enough to have dinner for quite a few nights, so I will have to freeze some as well.
This butternut soup recipe is quick and easy!
Serves at least 12 helpings
Difficulty - easy!
Preparation time - about 20 minutes
Cooking time - about 30 minutes
Ingredients
3 large butternuts, peeled, pipped and cut into small cubes
4 teaspoons chicken stock granules dissolved in 4 cups boiling water
100 g salted butter
Flour (about 100 g)
About 350 ml milk
1 teaspoon mild curry powder
Salt and freshly ground black pepper
Nutmeg, a healthy sprinkling
Fresh flat leaf parsley, chopped
Feta cheese, crumbled
Method
1. Cover the butternut cubes about three quarters of the way with water and bring to the boil.
2. Lower the heat and cook until soft. Mash with a hand masher and set aside.
3. Dissolve the chicken stock granules in the boiling water and set aside.
To make a basic white sauce:
4. In a saucepan, melt the butter and add the curry powder - heat a little to release flavours.
5. Remove from the heat and add enough flour to form a ball (this is called a roux - * see below.)
6. Add about a quarter of the milk and mix until all lumps are removed.
7. Add the rest and place back on the heat, stirring continually until the mixture thickens.
8. If too thick, add a little extra milk. Season with salt, pepper and nutmeg.
9. Add the white sauce to the mashed butternut, and also add the chicken stock. Mix well.
To serve:
Dish out what you need and, if you have a stick blender, you can use that to blend your soup and make it smoother.
Sprinkle with chopped parsley and crumbled feta cheese, and a touch more freshly ground black pepper.
This soup can be frozen successfully.
* Definition of a roux - 'a cooked mixture of equal amounts of flour and butter, used to thicken many sauces.'
