A hearty butternut soup that’s perfect as a starter or as a meal on it’s own with some freshly baked bread.
- 1 ½ kg butternut squash
- 2 large brown onions, finely chopped
- 3 small garlic cloves, finely chopped or 1 elephant garlic clove
- 500 ml chicken stock
- 1 tsp lemon juice
- 250ml water
- 3 small strong green chilies or 1 large jalapeno, no pips, finely chopped
- 1 Tbsp melted butter
- 250ml fresh pouring cream
- Peel and pip the butternuts, and cut it into about 5cm square chunks.
- Peel and chop the onions quite finely.
- Chop the garlic very finely, or push through a garlic press.
- Halve the Jalapeno pepper or green chillies and scrape out all the pips. Chop the green flesh very finely.
- 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.
- 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.
- Liquidise and serve hot with a swirl or two of fresh cream into the centre of each bowl of soup.