Butternut Chilli Soup

Name: Butternut Chilli Soup
Total time: 1800 s
Yield: 2 servings
Cuisine: South African
Ingredients: 5 baby butternuts (about 5 cups - steamed and roughly mashed); 1 small onion finely chopped; 1 1/2 tbsp garlic butter; 2 tbsp olive oil, extra virgin; 1 cup fresh cream; 1 can coconut cream (discard liquid); 1/2 tsp ground nutmeg; 1/2 tsp ground cinnamon; 1 tsp coriander powder; 1/2 tsp chilli powder; salt and freshly ground black peppercorns; 1/2 tsp mixed herbs; 1 1/2 tsp grated coconut; 1 medium tomato grated and microwaved for a minute; chopped spring onion; slices toasted almond

Navitha @cook_2926118

Winter's here... Warm soup to keep the chill at bay.

Navitha @cook_2926118

Winter's here... Warm soup to keep the chill at bay.

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Ingredients

30 mins

2 servings

for the soup
5baby butternuts (about 5 cups - steamed and roughly mashed)
1small onion finely chopped
1 1/2 tbspgarlic butter
2 tbspolive oil, extra virgin
1 cupfresh cream
1 cancoconut cream (discard liquid)
1/2 tspground nutmeg
1/2 tspground cinnamon
1 tspcoriander powder
1/2 tspchilli powder
salt and freshly ground black peppercorns
1/2 tspmixed herbs
1 1/2 tspgrated coconut
1medium tomato grated and microwaved for a minute
for the topping
chopped spring onion
slicestoasted almond

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Steps

30 mins

1

Heat olive oil and garlic butter in a saucepan until butter melts.
2

Add finely chopped onion and saute until tender.
3

Mix in roughly mashed butternut and then grated tomato.
4

Add in cream and coconut cream and mix well.
5

Season with salt, pepper, mixed herbs, coriander powder, chilli powder, nutmeg and cinnamon. Add coconut. Stir.
6

Allow to cook for about 5 - 7 minutes then remove from heat and allow to cool.
7

Blend until smooth. Reheat - I added about 1/4 cup of water to thin slightly. A bit more can be added if you prefer a thinner consistency.
8

To serve top off with some toasted almonds and chopped spring onion.