This recipe is so simple sowe’ve decided to share it with you for a cold winters evening.
The best part? Get cash back on the ingredients!
1 1/2 kg butternut
2 onions finely chopped
2 garlic cloves finely chopped
1 cube chicken stock
1 teaspoon lemon or orange juice
1 tablespoon butter
250ml fresh cream – Tiffs Tip: Use Lancewood Spread Delight Plain 200g instead to make it extra creamy!
Salt and pepper
Chop your butternut into cubes. Put your onion and garlic into a pan to fry in the butter. When onions are translucent, add your chicken stock and orange/lemon juice and mix in. Add water and cubes of butternut into a big pot. Add the ingredients from the pan and mix in. Simmer until thick for about 1 hour. Liquidise the soup until it’s all blended together and add salt and pepper. Serve withe a swirl or dollop of fresh cream.
Secret tip: Roast your butternut in the oven until soft instead of boiling it.