Butternut Soup

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This is THE best butternut soup recipe ever, it is so smooth and thick! It is so easy to make and is perfect for a cold winter’s night or a dinner party.

I made this soup for Mother’s Day with some delicious bruschetta. Top with Crème fraîche, chopped parsley and paprika, and wait for the compliments 😉

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INGREDIENTS

500 g peeled firm butternut
25 ml olive oil
10 ml butter
1 large onion, chopped
1 large sweet potato, peeled and cubed
2 carrots, diced
5 cm thumb of ginger, grated
1 litre of chicken stock
250 ml milk
2 ml paprika
Kosher salt

For the garnish:

Crème fraîche
Parsley , chopped
Paprika

For the bruschetta:

1 loaf of day old ciabatta
Olive oil
4 garlic cloves, crushed
Fresh thyme and rosemary
Kosher salt


METHOD
Serves 6-8
preparation: 10 minutes
Cooking time: 1 hour


Add butternut to heated oil and butter, together with the onion, sweet potato, carrots and ginger. Toss together over a low heat for about 5 minutes. 

Then add the stock, milk, paprika and a large pinch of salt to taste.

Bring to the boil, half-cover and simmer until the vegetables are soft. Should take about 40 minutes.

Once the veggies are soft, let them cool, then puree until smooth, I use a hand blender. Adjust the seasoning, I usually add a bit more salt. Then reheat, over a low heat, stirring.

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To make the bruschetta:

While the soup is warming up turn the oven onto grill. 

Slice the bread, then place sliced bread in a large bowl with a generous lug of olive oil, the crushed garlic and the fresh herbs, toss around until the bread is coated with enough oil.

Place on a large tray and put it under the grill for 2 minutes on each side, or until golden brown, turn them over and repeat. Once the bruschetta are ready cut them in half.

To serve:

Place a dollop of crème fraîche in each bowl, then spoon over soup, using a teaspoon make a swirl with the crème fraîche so it makes a white swirl. Then dust with paprika and sprinkle over a little bit of parsley. Serve with bruschetta.

 

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