South African Butternut Soup

1. 1

   Peel and pip the butternuts, and cut it into about 5cm square chunks.

2. 2

   Peel and chop the onions quite finely.

3. 3

   Chop the garlic very finely, or push through a garlic press.

4. 4

   Halve the Jalapeno pepper or green chillies and scrape out all the pips. Chop the green flesh very finely.

5. 5

   Put the onions, garlic and chillies into the melted butter in a saucepan on a moderate heat and cook until the onions are soft and transparent. Add the lemon juice and chicken stock and stir until well mixed.

6. 6

   Add the water and the cubes of butternut, and simmer until the soup is thick and all the ingredients are well blended together, about 1 hour.

7. 7

   Liquidise with a Bamix or a food processer.

8. 8

   Serve hot.

9. 9

   Swirl a tablespoon or two of fresh cream into the centre of each bowl of soup just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.