JUANITA'S BUTTERNUT SOUP

“There is nothing better than a hot bowl of creamy butternut soup on a cold winter’s night. Here is a simple recipe that my friend Juanita came up with. It may be simple, but it’s definitely the best butternut soup that I have tasted, enjoy…” 

2 MEDIUM SIZED BUTTERNUTS (±1.8kg)

1 ONION

1 CUBE VEGETABLE STOCK

BOILING WATER, TO COVER

MILK, TO CONSISTENCY

COARSE SALT AND FRESHLY GROUND BLACK

   PEPPER, TO TASTE

PREPARATION: Clean and peel the butternuts and the onion, deseed the butternuts and chop into chunks. Quarter the onions and place in a medium sized saucepan along with the butternut chunks and a cube of vegetable stock. Add just enough boiling water to the pot to cover the vegetables, don’t add too much water. Bring to the boil, and allow cooking till all the water has evaporated.

Once the butternut is cooked and the water has evaporated, blend with a hand blender (stick blender), while adding the milk till a desired consistency is reached.

Finally add the coarse salt and freshly ground black pepper to taste and serve with garlic bread, baked to a crisp golden brown. As an alternative you may replace some, or all of the milk with pouring cream for a creamier soup; or Greek yoghurt for a creamier, but healthy alternative. 

Serves 4

Food Safety tip: Always remember when working with fresh fruits and vegetables to wash them properly under running water before eating or working with them, even if you intend to discard the peel. Potentially dangerous bacteria live on the skins of fresh fruits and vegetables, these organisms could be transferred to clean working surfaces if they are not pre-washed. Use of soap is not recommended. Scrub firm produce, such as butternuts and cucumbers with a clean produce brush.

For more Food Safety tips go to: 

http://www.fda.gov/food/resourcesforyou/consumers/ucm114299   

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JUANITA'S BUTTERNUT SOUP