Creamy Butternut Soup with Farm Cream
Spring is here but the evenings still have teeth. This soup is the answer.
Roast the butternut first. It takes twenty extra minutes and makes the difference between a decent soup and the one people ask you to make again.
What you need
- 1kg butternut cubes (two 500g packs, already chopped, you are welcome)
- 1 onion, chopped
- 2 cloves garlic, crushed
- 750ml chicken or veg stock
- 125ml farm cream, plus a swirl for serving
- Butter, salt, pepper, and a pinch of nutmeg if you have it
How to make it
- Toss the butternut in a little oil and roast at 200 degrees C for 25 minutes until the edges caramelise.
- Soften the onion and garlic in butter in a big pot.
- Add the roasted butternut and stock, and simmer for 15 minutes.
- Blend until completely smooth, then stir in the cream and season well.
- Serve with a swirl of cream on top and crusty bread on the side. Leftovers freeze beautifully, if you have any.
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