The King’s Butternut Squash (Pumpkin) Soup |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This soup is always a winner. Perfect on a cold winter's night for entertaining, or week nights for the family. Based on a recipe by New Zealander, Digby Law. Ingredients:
1 kg butternut squash |
4 1/2 cups chicken stock |
1 medium onion, chopped |
6 spring onions, sliced |
4 tomatoes, peeled and chopped |
300 ml cream |
1 lemon, juice of |
1 teaspoon curry powder |
1 teaspoon brown sugar |
salt |
black pepper, freshly ground, to taste |
whipped cream, extra, to garnish |
chopped chives (to garnish) |
Directions:
1. Peel, remove seeds and cut the pumpkin into medium sized chunks.
2. Place in a medium to large saucepan along with chicken stock, chopped onion, sliced spring onions, and peeled and chopped tomatoes.
3. Simmer until vegetables are tender, then puree in a blender or food processor.
4. Return vegetable puree to saucepan.
5. Add cream, lemon juice, curry powder and brown sugar, and season to taste with salt and freshly ground pepper.
6. Reheat to blend, but do not boil.
7. Serve hot or chilled with whipped cream and chives to garnish.
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