BUTTERNUT SQUASH SOUP WITH FATTY BILTONG

Butternut Squash Soup with Fatty Biltong

Serves 6

Ingredients:

  • 2 Tablespoons Olive Oil
  • 1 Brown Onion (chopped finely)
  • 1 Garlic Clove (crushed)
  • 1 Leek (white part only, finely sliced)
  • ½ Teaspoon Ground Coriander
  • 1 Teaspoon Ground Cumin
  • ½ Teaspoon Nutmeg (freshly grated)
  • 1kg Butternut Squash Pumpkin (peeled and diced)
  • 1 Large Potato (peeled and diced)
  • 1L Chicken Stock
  • ½ Cup Thin Cream
  • 100g Fatty Biltong (sliced)
  • Fresh Coriander

Instructions:

  1. Heat oil in a large saucepan over low heat
  2. Add onion & leek and cook for 2-3 minutes until softened
  3. Add garlic, coriander, cumin & nutmeg
  4. Cook & stir for 30 seconds
  5. Add pumpkin, potato & stock and bring to the boil
  6. Turn heat to low, cover & simmer for 30 minutes
  7. Allow to cool slightly then blend in batches in a bowl
  8. Return the soup to the pan
  9. Stir through cream and reheat gently
  10. Add sliced biltong and garnish with cream and coriander
  11. Enjoy!

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