Ingredients
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1 1/2 kg butternut squash
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3 small garlic cloves, finely chopped or 1 elephant garlic clove
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500 ml chicken stock
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1 teaspoon lemon juice
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250 ml water
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3 small strong green chilies or 1 large jalapeno, no pips, finely chopped
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1 tablespoon melted butter
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250 ml fresh pouring cream
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2 large brown onions, finely chopped
Instructions
- Peel and pip the butternuts, and cut it into about 5cm square chunks.
- Peel and chop the onions quite finely.
- Chop the garlic very finely, or push through a garlic press.
- Halve the Jalapeno pepper or green chillies and scrape out all the pips. Chop the green flesh very finely.
- Put the onions, garlic and chillies into the melted butter in a saucepan on a moderate heat and cook until the onions are soft and transparent. Add the lemon juice and chicken stock and stir until well mixed.
- Add the water and the cubes of butternut, and simmer until the soup is thick and all the ingredients are well blended together, about 1 hour.
- Liquidise with a Bamix or a food processer.
- Serve hot.
- Swirl a tablespoon or two of fresh cream into the centre of each bowl of soup just before serving.