OK, so the thread title was just to get your attention 
- after all, there are dozens of these recipes available!
However, none have been Trompie Tried, Tested & Tweaked except this one :2thumbs:
You need:
2 medium to large Butternut
1 litre chicken stock (home made is vastly superior to stock cubes, but if in a bind...)
2 large cloves garlic
1 large onion
Olive Oil
Ground Cinnamon
Ground White Pepper
Rajah Medium Curry Powder (it's yellow so blends nicely with the butternut for those that are aesthetically obsessed )
2 x 250ml double thick cream
Method:
Cut butternut in half (length ways for those wondering) & remove seeds
Place on baking tray
Brush with Olive Oil & sprinkle liberally with Ground Cinnamon
Bake at 180 degrees for an hour and a half
In the last 30 minutes whilst butternut is baking:
Dice onion
Peel & crush garlic
Fry onion with olive oil in large pot until transparent (soft), then add the crushed garlic & fry for another minute or so until garlic mixes with the onion
Add curry powder & white pepper to taste & mix until a paste (I'd suggest start with 2 tablespoon curry powder & 1 teaspoon white pepper & add more next time you make this if not tasty enough)
Once you have a paste add the chicken stock, stir to mix & let simmer.
When Butternut is cooked remove from oven, remove butternut from skin & add to chicken stock mix (an oven glove works well to hold the hot butternut)
Using a hand blender mix together until smooth.
Just before serving add the double thick cream & blend into the soup.
Serve with Maggie Arome (vastly superior to salt in ALL soups) & a bread of your choice.
Goes down great as a starter as well as a main.
Optionals:
The beer bread from here goes well: https://www.avforums.co.za/index.php/topic,64887.0.html - get it ready and bake the bread once you take the butternut out the oven.
Or:
Chop & fry up a Chourico sausage & add to the soup as you serve - Bacon is also good but I prefer Chourico.
Or:
You can also take a French loaf, slice it into 1cm thick slices, brush (lightly) with Olive Oil & bake, then add sliced fried Chourico on top & serve it with the soup.
NB - when frying Chourico do not add any oil otherwise it becomes a greasy oil fest.uke:
- after all, there are dozens of these recipes available!However, none have been Trompie Tried, Tested & Tweaked except this one :2thumbs:
You need:
2 medium to large Butternut
1 litre chicken stock (home made is vastly superior to stock cubes, but if in a bind...)
2 large cloves garlic
1 large onion
Olive Oil
Ground Cinnamon
Ground White Pepper
Rajah Medium Curry Powder (it's yellow so blends nicely with the butternut for those that are aesthetically obsessed
)2 x 250ml double thick cream
Method:
Cut butternut in half (length ways for those wondering) & remove seeds
Place on baking tray
Brush with Olive Oil & sprinkle liberally with Ground Cinnamon
Bake at 180 degrees for an hour and a half
In the last 30 minutes whilst butternut is baking:
Dice onion
Peel & crush garlic
Fry onion with olive oil in large pot until transparent (soft), then add the crushed garlic & fry for another minute or so until garlic mixes with the onion
Add curry powder & white pepper to taste & mix until a paste (I'd suggest start with 2 tablespoon curry powder & 1 teaspoon white pepper & add more next time you make this if not tasty enough)
Once you have a paste add the chicken stock, stir to mix & let simmer.
When Butternut is cooked remove from oven, remove butternut from skin & add to chicken stock mix (an oven glove works well to hold the hot butternut)
Using a hand blender mix together until smooth.
Just before serving add the double thick cream & blend into the soup.
Serve with Maggie Arome (vastly superior to salt in ALL soups) & a bread of your choice.
Goes down great as a starter as well as a main.
Optionals:
The beer bread from here goes well: https://www.avforums.co.za/index.php/topic,64887.0.html - get it ready and bake the bread once you take the butternut out the oven.
Or:
Chop & fry up a Chourico sausage & add to the soup as you serve - Bacon is also good but I prefer Chourico.
Or:
You can also take a French loaf, slice it into 1cm thick slices, brush (lightly) with Olive Oil & bake, then add sliced fried Chourico on top & serve it with the soup.
NB - when frying Chourico do not add any oil otherwise it becomes a greasy oil fest.
uke:
