Herbed butternut soup

Name: Herbed butternut soup
Yield: 8 servings
Cuisine: Boil
Ingredients: 30.00 ml butter; 2.00 onion finely chopped; 1.00 leeks thinly sliced; 1.00 kg butternut peeled,seeded; 2.00 Litres stock chicken; 1.00 fresh rosemary thyme or oregano; 30.00 ml dried mixed herbs; 1.00 ml nutmeg ground; salt and freshly ground black pepper to taste; to serve to serve; cream; snoek smoked, flaked

8 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (12)

30.00 ml	butter
2.00	onion — finely chopped
1.00	leeks — thinly sliced
1.00 kg	butternut — peeled,seeded
2.00 Litres	stock — chicken
1.00	fresh rosemary — thyme or oregano
30.00 ml	dried mixed herbs
1.00 ml	nutmeg — ground
	salt and freshly ground black pepper — to taste
	to serve — to serve
	cream
	snoek — smoked, flaked

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Method:

Melt the butter and fry the onions and leeks until tender but not brown. Add the butternut, stock, rosemary and nutmeg and bring everything to the boil. Simmer gently until the butternut is soft. Cool slightly and remove the herb sprigs. Process until smooth in a food processor and return to the saucepan. Season to taste with salt and pepper and heat until warmed through. Ladle into soup bowls and garnish with a swirl of cream and flaked smoked snoek.
Serves 6-8.