BUTTERNUT SOUP
1 butternut ( 2-3 pounds)
2 tablespoons butter
1 medium onion chopped
6 cups chicken stock
Nutmeg
Salt
Fresh grounded black pepper
cut butternut into chuncks
melt butter, add onion, cook till. translucent
add butternut and stock, simmer and cook till butternut is tender – about 15 – 20 minutes
remove butternut and onion with slotted spoon, place in blender and puree
return to pot, stir and season with nutmeg, salt and pepper
FOTO – Marie Dumas Jennings
Sonja Beatrix Coetzer – For a twist you can add 2-3 fresh orange juice
