CREAMY BUTTERNUT SOUP
1 kg butternut squash, peeled, seeded and cubed (about 6 cups)
3 medium potatoes (about 1 pound), peeled and cubed
1 large onion, diced
2 chicken bouillon cubes( or two sachets liquid stock)
1 stick celery diced
2 garlic cloves, sliced
3 slices fresh ginger
2 tsp curry powder(use a good mix)
5 cups water
cream and minced fresh chives, optional
In pressure cooker, combine first six ingredients; 20 minutes. I use my soup mode on pressure cooker. It’s auto – 25 min.
Puree soup using an stick blender, or blender.
If desired, serve with cream and chives and fresh rolls.
Freezers well, but don’t add cream if freezing.
Add when reheated. I double up makes 5 × 1 L for freezing.
Recipe and photo: Kevin Gordon Du Plessis