A favourite in our house!
3 kg or 4 medium Butternuts (Food Lovers Market sell them in bags - 1 bag is enough)!
Cinnamon
Paprika
Salt Pepper
Olive Oil
1 litre Chicken Stock
2 x 250ml Double Thick Cream
1 x French Loaf
1 Handful Parsley
Cut the butternuts in half, scoop out the seeds (keep to roast later).
Place open side up on a baking tray, rub with olive oil, sprinkle with cinnamon & paprika to taste. If you like spicy you can use Cayenne Pepper instead of paprika.
Roast in preheated oven at 180 degrees for 2 hours.
Remove from oven & scoop butternut out of the skin & into a big pot. Use all the oils/juices that have accumulated in the seed hollow as well.
Mash & then add the chicken stock, salt & pepper to taste - use white pepper as black or green pepper will discolour the soup with little green or black blobs!
Liquidise whilst still in the pot with a hand blender, then leave to simmer for an hour, stirring every now & then.
When ready to serve add the 2 tubs of cream, mix in with the hand blender & serve!
Take half the French Loaf & cut into 2cm thick slices. Smear a little olive oil & Basil Pesto onto each slice, roast in oven until they start to turn golden brown.
Take the remaining half, also cut into slices & butter them (not margarine, butter!).
Serve in bowls with a little parsley sprinkled on top of the soup & eat the bread at will!
3 kg or 4 medium Butternuts (Food Lovers Market sell them in bags - 1 bag is enough)!
Cinnamon
Paprika
Salt Pepper
Olive Oil
1 litre Chicken Stock
2 x 250ml Double Thick Cream
1 x French Loaf
1 Handful Parsley
Cut the butternuts in half, scoop out the seeds (keep to roast later).
Place open side up on a baking tray, rub with olive oil, sprinkle with cinnamon & paprika to taste. If you like spicy you can use Cayenne Pepper instead of paprika.
Roast in preheated oven at 180 degrees for 2 hours.
Remove from oven & scoop butternut out of the skin & into a big pot. Use all the oils/juices that have accumulated in the seed hollow as well.
Mash & then add the chicken stock, salt & pepper to taste - use white pepper as black or green pepper will discolour the soup with little green or black blobs!
Liquidise whilst still in the pot with a hand blender, then leave to simmer for an hour, stirring every now & then.
When ready to serve add the 2 tubs of cream, mix in with the hand blender & serve!
Take half the French Loaf & cut into 2cm thick slices. Smear a little olive oil & Basil Pesto onto each slice, roast in oven until they start to turn golden brown.
Take the remaining half, also cut into slices & butter them (not margarine, butter!).
Serve in bowls with a little parsley sprinkled on top of the soup & eat the bread at will!
