Butternut soup
A thick, smooth soup.
Recipe type: Soup
Cuisine: Contemporary
  • 1 tablespoon olive oil
  • 1 large butternut (about 2 pounds), sliced, peeled and de-pipped
  • 2 leeks, sliced
  • celery heart or stalks, about 1 cup, sliced
  • 1 tablespoon shredded fresh ginger root
  • 1 quart chicken stock or broth
  • 2 teaspoons lemon juice
  • ½ teaspoon salt
  • 1 teaspoon ground cumin
  1. Place the olive oil, butternut, leeks, celery and ginger root in a large, heavy-based saucepan and stir over medium-high heat for about 5 minutes.
  2. Add the stock, bring to the boil, cover with a lid and leave to simmer for about an hour, until the vegetables are soft.
  3. Remove from the heat and cool slightly before liquidizing. An immersion blender is great for this as the soup can be blended in the saucepan.
  4. Add the lemon juice, salt and cumin and bring to the boil. Lower the heat and simmer for about 15 minutes so that the flavors can blend. Adjust flavoring to taste.
  5. Serve hot with a swirl of cream.
As with bredies and stews, soups improve when made ahead of time, and freeze well.
Recipe by Cape Point Press at https://capepointpress.com/easy-nourishing-soups/