BUTTERNUT SOUP WITH PERI PERI
INGREDIENTS
Robertsons Atlantic Sea Salt
Robertsons Black Pepper
1 tbsp Margarine
2 Medium Onions roughly chopped
2 Cloves Garlic roughly chopped
5 ml Robertsons Nutmeg
1.25 ml Robertsons Peri Peri
1 ltr Water
1 Chicken Stock Cube
250 ml Cream
1 kg Butternut peeled & chopped
METHOD
1. In a large pot melt the margarine and fry the onions, garlic, Nutmeg and Peri-Peri until just soft
2. Add the butternut, water and chicken stock cube and bring to the boil
3. Allow to simmer for about 30 minutes or until the butternut is soft
4. Remove from heat and blend with a stick blender or food processor until smooth
5. Stir in the cream and season to taste with salt and pepper
SOURCE/PHOTO: robertsons
