Butternut Soup

04 Soup - Butternut Soup

Roast Butternut

1 Butternut cleaned and cubed (1 to 1.2Kg)

2 Tablespoon Olive Oil

2 Tablespoon Butter

1/4 Teaspoon Cumin

1/4 Teaspoon Paprika

1/4 Teaspoon Salt

Soup

1 Large Carrot cubed

2 Tablespoon Olive Oil

1 Medium Onion chopped

5 Cups Vegetable or Chicken broth or water

1/2 Cup Fresh Cream (Optional)

1/2 Teaspoon Salt

Clean and cube the butternut
Mix the Roast Butternut ingredients into a paste then coat the butternut and place in an oven dish.
Roast in the overn at 190 until the butternut is cooked and the edges start to blacken. This will take about 50 to 60 minutes Remove from the oven and allow to cool.
Boil the carrots in a pot until soft then remove and allow to cool.
Braise the onions in a pot with Olive Oil until softened.
Add the veg broth and salt to taste then allow to cool.
After everything has cooled, combine the roasted butternut, carrot and soup mixture then blend until smooth.
Return to the pot, reheat then add the Cream and salt to taste.
Garnish with fresh Parsley and Black Pepper.