Creamy Butternut Soup
Today we have a beautiful creamy butternut soup to help ease your family into the colder months. The soup is easy to make and perfectly paired with our Rietvallei Shiraz.
Ingredients for Butternut Soup:
3 Tbsp olive oil
1 onion, roughly chopped
650g butternut, peeled, chopped
2 garlic cloves, roughly chopped
3 potatos, chopped
2 carrots, chopped
1 leek (white part only), chopped
1 teaspoon ground Cinnamon
3 cups (750ml) Chicken Stock
1/2 cup (125ml) cream
1. Heat olive oil in a large saucepan over medium heat. Add onion and cook for 2-3 minutes until soft. Add butternut, garlic, potatoes, carrots, leeks and cinnamon. Add stock and 2 cups (500ml) water, then bring to the boil. Reduce heat to low, cover and cook for 25 minutes or until the butternut is tender.
2. In batches, transfer to a blender and whiz until smooth. Return soup to the saucepan and place over low heat. Stir in cream, then season. To serve, ladle into bowls and top with a little extra cinnamon, then drizzle with cream.