Roasted butternut soup

4 servings Prep: 10 mins, Cooking: 1 hr 30 mins
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Because the butternut is roasted it yields an intense burst of flavour.

By Food24 April 06 2011
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Ingredients (9)

1 butternut — large, deseeded and chopped
2 Tbs fresh chillies — 573
salt and freshly ground black pepper — to taste
2 garlic — cloves, crushed
1 onion — large
1 l stock — vegetable or chicken
1/2 tsp cinnamon — ground
1/2 cup yoghurt — Greek or cream
fresh coriander — to garnish
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Method:

Preheat the oven to 200°C.
Place the butternut onto a roasting
tray, drizzle with some olive oil and season with salt and pepper.
Roast
for 1 and a 1/2 hours.
In a large pot, saute the garlic and onion until soft and aromatic.
Add the roasted butternut as well as
the stock and cinnamon, cover and simmer for 15 minutes.
Use a stick
blender and pulse until velvety smooth. Stir in the yoghurt or cream and
season to taste.
Garnish with fresh coriander.
Serve with crusty bread.

Kitchen notes: This soup freezes well.

Reprinted
with permission of Bits of
Carey.

To
visit Bits of Carey’s blog, click here.



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