Butternut soup has endless variations and I love to experiment with food and baking. I make this soup regularly during the cold winter months and freeze some of it as well.
4 TBS olive oil
2 onions, chopped
2 cloves garlic, crushed
6 carrots, diced
2 kg butternut, cubed
1 cinnamon stick
1 TBS cumin seeds
1 cup double cream yoghurt
1,5 liter veggie or chicken stock (made from 2 stock cubes)
4 TBS chopped parsley
salt and pepper to taste
Fry the onions in the olive oil until soft.
Add the butternut, carrots, stock and spices.
Simmer for about an hour, until the veggies are tender.
Remove the cinnamon stick and let it cool slightly.
Add the double cream and blend with a stick blender until smooth.
Reheat again and serve it with a swirl of double cream and a sprinkle of parsley.
The end result is fragrant, thick and creamy.