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Friday, 24 February 2012

Creamiest Butternut Soup

My wife loves butternut soup. I am not as keen, but made a version I like. It is pretty rich and I guess that is why I like it!
Take a large butternut.....


Dont worry about peeling it or de-seeding it...we want every bit of butternut flavour there is. Chop it up as small as you are in the mood for and put it into a large pot of water or a pressure cooker. Add a large chopped onion, 4 pieces of garlic smashed in their shells, a teaspoon of coarse black pepper and salt to taste. Because its butternut, add butter of course! 2 large tablespoons.
In a pot simmer for 2 hrs.
Pressure cooker, which I prefer, 1 hour.
Then use an egg beater, whisk or whatever you have and liquidise it all. Strain in a sieve.
Now add 250 ml of fresh cream. Reduce the liquor by simmering to about a liter and half. Less if the butternut was small. Start tasting and adjusting. A touch of paprika and nutmeg is very good. tspn of sugar if its a bit bland. A dash of white wine or vinegar if it still doesnt taste right. The soup should be thick and creamy. Garnish with a little chopped basil or parsley.Serve it with chunks of fresh bread of course! It should look something like this...

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