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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