BUTTERNUT SOUP

BUTTERNUT SOUP
1.5 kg fresh chopped butternut
3 large potatoes, cubed
3 large onions, chopped
1 tablespoon crushed garlic
1 knife tip ginger paste
1 pinch cayenne pepper
2.5 tablespoons melted butter
2 stock cubes – I used chicken
1 litre of boiling water
1 cup milk or cream
extra butter – 4 knobs
4 tablespoons brown sugar
cinnamon to taste
salt and pepper to taste

Melt butter in a large pot, add onion and cook till glassy. Add garlic, ginger and cayenne pepper and stir. Add potato and butternut and fry for 5 minutes. Dissolve stock cubes in boiling water. Add to pot and stir. Bring to boil, cover and reduce heat to a simmer until vegetables are soft. At this stage there is still lots of liquid. Do not be alarmed.
Add the extra butter, cinnamon and brown sugar. Now you either use a stick blender or a masher. I used the masher and it came out nice and chunky and very thick. Add salt and pepper to taste. Just before serving, add the milk or cream and stir through. Enjoy either hot or cold.
Photo and recipe by Mae van der Westhuizen