Butternut Soup



 
 

Ingredients

 
  • 40
    ml
    butter
  • 1
    onion chopped
  • 1
    pinch
    ground cumin
  • 500
    g
    butternut - peeled and cubed
  • 300
    ml
    chicken stock
  • 15
    ml
    lemon juice
  • 125
    ml
    cream
Servings: Change Serving
 
 

Method

 
Heat the butter in a saucepan. Add the onion and sauté for 30 seconds. Add the butternut and chicken stock and bring to the boil. Reduce the heat, cover and simmer for 15 to 20 minutes until the butternut is soft. Remove from the heat and add the lemon juice and cream. Pour into a food processor and blend until smooth. Season to taste with salt and freshly ground black pepper. Serve with crusty bread
 

 

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