Butternut soup

Recipe from: 7/1/2004 12:00:00 AM

Ingredients 7
Servings 8
Time

Ingredients

  • 100
    g
    butter
  • 2
    onions, chopped
  • 1
    kg
    butternut or pumpkin
  • 1
    ml
    ground cumin
  • 120
    ml
    dry sherry or vegetable or chicken stock
  • 900
    ml
    vegetable or chicken stock
  • seasoning to taste
 

Method

 
Heat butter in a large saucepan.
Add onions and cook over a medium heat until soft.
Add butternut or pumpkin, ground cumin and 120 ml dry sherry, vegetable or chicken stock.
Cover and cook over a low heat for about 40 minutes until tender.
Liquidise until smooth, then return to the saucepan and add 900 ml vegetable or chicken stock. Heat through and season to taste.
 

Read more on: soup  |  sauté
 

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