I have grown to love making and eating soup in winter over the last few years. I must admit I was not a fan of soup in my younger years, but once I moved out of my parents’ place and suddenly had to ‘adult’ by myself, I found that soup was an easy meal that required very little effort and can be quite cheap to make. Butternut soup is one of my favourites. It is creamy and filling and heats you up from the inside. The chilli gives it a wonderful blend of sweet and spicy tastes
METHOD:
1. Add salt and pepper after frying the onion and green pepper in butter until they are tender.
2. Cook a little bit longer after adding the garlic.
3. Fill the pot with water and chicken stock cubes.
and heat till boiling.
4. Include the cooked butternut squash, honey, and sugar.
combine thoroughly.
5. Stir in the coconut milk powder if using.
a paste with a little water first, and then mix it into
the blend of butternuts.
6. Add the remaining spices and chilli and let
Simmer, stirring occasionally, for twenty minutes.
7.After adding the cream, simmer for a further ten minutes.
minutes.
8. Present warm, accompanied by butter and toast.
2. Cook a little bit longer after adding the garlic.
3. Fill the pot with water and chicken stock cubes.
and heat till boiling.
4. Include the cooked butternut squash, honey, and sugar.
combine thoroughly.
5. Stir in the coconut milk powder if using.
a paste with a little water first, and then mix it into
the blend of butternuts.
6. Add the remaining spices and chilli and let
Simmer, stirring occasionally, for twenty minutes.
7.After adding the cream, simmer for a further ten minutes.
minutes.
8. Present warm, accompanied by butter and toast.
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