Why all seasons???
You can serve this beautiful soup any time, any where and obviously for any season. It works perfectly as a cold soup or a hot soup.
All Season Butternut Soup
2,5kg Butternut, skinned and cubed (do not discard the skin)
1 Medium Onion, diced
4 Cloves Garlic, minced
50g Fresh Ginger, minced
4 Sprigs Fresh Thyme
10ml Apple Cider Vinegar
1 Tbsp Brown Sugar
30ml Vegetable oil, for frying
Additional Ingredients (optional)
Crispy Bacon Bits, dusted in Smoked Paprika
Baked Butternut Skins
Chives, finely chopped
Take 500g of your butternut, along with the skin and juice it in a blender or with a stick blender, place it aside. In a semi-deep pot, heat your oil on a medium high heat, fry your onions, garlic and thyme until the onions are translucent.
Add your remaining 2kg of butternut to the pot and fry until slightly golden. Pour your butternut juice into the pot and bring it to the boil then simmer for 5 – 8 minutes or until the butternut is soft, then proceed to add your vinegar and brown sugar and simmer for another minute. Switch your stove off then add your ginger and blend with a stick blender till smooth. Strain and serve with your preferred addition, or all of them.
U Tip: This soup is a winner as a starter for a dinner party or even a light meal. You can substitute the butternut with pumpkin and it still comes out delicious and packed with flavours.
Secondly, how smooth or chunky you want the soup, is entirely up to you. Some people do like a bit of a bite.