Roasted Butternut Soup

Serves 4 - 6

Ingredients: 

Soup:

1 ½ kg butternut, peeled, seeded, and cut into ½ cm cubes

1 large carrot, peeled and cut into 1/2 cm chunks

30 ml (2 T) olive oil

30 ml (1 T) Huletts EquiSweet

5 ml (1 t) ground cinnamon

100 g butter - cut into cubes

1 large onion, thinly sliced

4 cloves garlic, chopped

1 l (4 cups) chicken or vegetable stock, plus more as required

2 sprigs thyme

1 bay leaf

salt and freshly ground black pepper

 

Topping:

180 ml (3/4 cup) whipping cream

60 ml (1/4 cup) sour cream

1 ml (pinch) ground cinnamon

1 ml (pinch) nutmeg

1 ml (pinch) salt

Chives - chopped to garnish

Soup:

1 ½ kg butternut, peeled, seeded, and cut into ½ cm cubes

1 large carrot, peeled and cut into 1/2cm chunks

30ml (2T) olive oil

30ml (1T)

Huletts EquiSweet

5ml (1t) ground cinnamon

100g butter

cut into cubes

1 large onion, thinly sliced

4

cloves garlic, chopped

1

l (4 cups) chicken or vegetable stock, plus more as required

2 sprigs thyme

1 bay leaf

 

salt and freshly ground black pepper

Method: 

Method:

  1. Preheat oven to 230°C
  2. Toss the butternut and carrot together with the olive oil. Sprinkle with the Huletts Equisweet and cinnamon and divide and spread onto 2 baking trays. Roast until the butternut and carrots have browned +/- 40 minutes. (Turn two or three times during cooking) Set aside.
  3. Place 2 tablespoons of the butter, onion and garlic into a large saucepan over medium to high heat and sauté until soft and lightly brown. +/- 10 minutes.
  4. Add the roasted butternut and carrot to the saucepan and add the stock, thyme sprigs, and bay leaf. Bring to a simmer, lower heat and simmer until vegetables are soft, about 10 minutes. Remove the thyme sprigs and bay leaf.
  5. Blend soup with a blender until completely smooth. Season with salt and pepper. Return soup to saucepan and thin, if necessary, with additional stock until desired consistency is reached. Keep warm
  6. Beat the cream, sour cream, cinnamon and nutmeg with a pinch of salt, until stiff. Set aside.
  7. Serve soup with a dollop of spiced whipped cream and top with chopped chives.

Pumpkin may be used instead of butternut.

Soup freezes well