Phew. Another full and busy day today. Guests arriving at the apartment for the weekend and a few hours needed to sort out the DStv after I found the previous guests fiddled with the settings. And I had to clean the house and cook my famous butternut soup as I was allocated starters for our Christmas In July Safari lunch. So it was about 11pm by the time I was doing my table setting. Thank goodness hubby made the crackers for me...
A very busy day! We could swap butternut recipes 😄 it’s one of my favourites too...(I put pumpkin, potato, onions garlic, a little chilli, ginger in mine. And when I blend it at the end, I add coconut cream)
@beckyk365@narayani My butternut soup is my own adaptation from a very basic recipe, but it works really well and is always popular. I cube butternut squash, potato, onion, and garlic and fry it up with a bit of butter to get that caramelized flavour. Then I add home made chicken stock. For that I generally boil some chicken pieces - take the meat off the bones and use that in my dog food. The bones go back into the stock and cooks up in the pressure cooker again before being discarded, so that the stock becomes really rich and sets like jelly. The chicken fat of course sets on top and can be removed easily. I add the almost fat free stock into my caramelized veg and let it simmer with some salt, Thai Green Curry Paste, and ginger. When soft I puree it, and then add coconut cream. For serving I use a half teaspoon of double thick cream to makes a lovely white swirl on the top, and a small floret of parsley in the middle of each bowl.
