Roasted butternut and onion soup
|fresh chillies — 573|
|freshly ground black pepper|
|1||onion — medium, chopped|
|1||butternut — peeled, chopped|
|1 tsp||cumin — seeds|
|1 tsp||green chillies — pounded|
|1/2 l||milk — full cream|
|1||knorr — white onion soup|
|yoghurt — Greek|
Assemble the above in a roasting tray.
Drizzle generously with olive oil and a crack of black pepper, some sea salt and a modest sprinkle of sugar.
Allow to roast in a hot oven until the butternut just begins to soften.
Allow the onions and butternut to brown nicely as this adds some lovely flavour.
While the veggies are roasting, heat some butter in a pan add 1/4 onion that has been finely chopped, 1 tsp cumin seeds and 1 tsp pounded green chillies.
Allow the butter to bubble and the onions to soften nicely.
Add the roasted veggies and about 1/2 litre of full cream milk.
Allow the veggies to simmer slightly in the milk mixture (because I didn’t roast my veggies for long enough I let them soften up in the milk)
Add 1 packet of Knorr white onion soup and top up with some more milk.
Tip the contents of the pot into a liquidizer and blitz until smooth.
Decant back into the pot, thin out to desired consistency with some water.
Serve in warm bowls with a dollop of thick Greek yoghurt, a crack of black pepper, and some a sprinkle of fresh parsley.
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