Hearty butternut soup
Ingredients
3 sliced butternuts
6 carrots (optional)
Olive oil
Chicken or vegetable stock
2 ltr water
Salt and pepper
3 tbsp cinnamon
1 tbsp nutmeg (optional)
2 tbsp honey
1 tbsp curry powder
1 cup of orange juice
1 tspn chilli (optional)
6 carrots (optional)
Olive oil
Chicken or vegetable stock
2 ltr water
Salt and pepper
3 tbsp cinnamon
1 tbsp nutmeg (optional)
2 tbsp honey
1 tbsp curry powder
1 cup of orange juice
1 tspn chilli (optional)
Method
Drizzle olive oil over chopped butternut and optional carrots. Sprinkle with cinnamon. Place in oven tray and bake on high heat in oven until tender.
Scoop flesh out of butternut and add to slow cooker with optional carrots. Add water and stock to salt, pepper, curry powder, honey, orange juice and cinnamon to pot and cook for as long as possible. (Ideally 4/5 hrs)
Blitz with electric hand blender and serve with optional pumpkin seeds and/or chilly oil.
Scoop flesh out of butternut and add to slow cooker with optional carrots. Add water and stock to salt, pepper, curry powder, honey, orange juice and cinnamon to pot and cook for as long as possible. (Ideally 4/5 hrs)
Blitz with electric hand blender and serve with optional pumpkin seeds and/or chilly oil.
Enjoy!
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